Creamy Leek, Potato, and Gruyère Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Creamy Leek, Potato, and Gruyère Soup Recipe is a rich and comforting dish perfect for chilly days. Combining the subtle sweetness of leeks with the earthiness of potatoes and the nutty flavor of Gruyère cheese, this soup is a delightful addition to your soup collection.

The recipe is straightforward and utilizes basic cooking techniques, making it accessible for home cooks. You can serve it as a starter or a main dish alongside crusty bread.

Delicious Leek and Potato Soup with Gruyère

This soup features tender leeks and potatoes simmered in broth, blended until creamy, and enriched with Gruyère cheese for added depth. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

3 medium leeks, cleaned and sliced
4 medium potatoes, peeled and diced
1 medium onion, chopped
4 cups vegetable or chicken broth
1 cup heavy cream
1 cup grated Gruyère cheese
2 tablespoons butter
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
Chopped chives or parsley for garnish (optional)

Instructions

Prep the Ingredients: Clean and slice the leeks, peel and dice the potatoes, and chop the onion.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped leeks and onion, and sauté until softened (about 5-7 minutes).
Cook the Potatoes: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Return the soup to the pot.
Add Creaminess: Stir in the heavy cream and grated Gruyère cheese. Heat gently over low heat until the cheese is melted and the soup is warmed through. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with chopped chives or parsley if desired. Serve hot with crusty bread.