My thick and creamy Potato Leek Soup is one of the most delicious soups, yet incredibly easy to make using a handful of ingredients. Perfect as a first course, lunch, or dinner, this soup will be one of your favorites.Prep time is shortened if using a food processor to dice leeks. This makes 6 - 8 servings.
Slice the ends off of the leeks. Rinse them to remove any debris. Slice off the dark green parts and save for stock. Finely chop the white and light green parts of the leeks.ORPlace the white and green parts into a food processor and pulse until finely chopped.
Heat butter in a large stockpot over medium heat until melted.
Add leeks and cook, stirring frequently, until softened but not browned - about 7 to 10 minutes.
Mince the garlic either by hand or add into the processor and pulse until finely chopped. Stir in garlic and cook until fragrant, about 1 -2 minutes.
Add water, potatoes, and salt.
Simmer partially covered for 30 minutes.
Using an immersion blender, blend the soup in the pot until velvety smooth. If you don't have an immersion blender, blend soup in batches using a blender then return soup into pot.
Stir in evaporated milk. Continue cooking until heated through. Taste and adjust salt, if needed.
Serve topped with additional freshly ground pepper. Garnish with sliced green onions or chives, if desired.
Notes
*If using the food processor, pulse to finely chop leeks. Remove leeks and finely mince garlic.