Can I freeze creamy potato and leek soup?

Honestly? I don't recommend it. Cream-based soups tend to separate and get grainy when frozen and thawed. The texture just isn't the same. But good news - it keeps beautifully in the fridge for 3-4 days, often tasting even better as the flavors meld.

Can I use frozen leeks?

Absolutely, Just thaw them first and pat dry to remove excess moisture. Frozen leeks work in a pinch, though fresh ones give that wonderful sweet flavor we all love.

What if I don't have an immersion blender?

No worries, Carefully transfer the soup in batches to a regular blender. Just leave the lid slightly ajar to let steam escape (hot soup expands - learned that the messy way).

Is there a dairy-free version?

Yes, Coconut cream makes a surprisingly good substitute - it gives that same luxurious texture, though with a subtle coconut flavor that actually works nicely with the leeks. If you are looking for other vegetarian options, check out our chickpea butternut squash curry .

30-Minute Creamy Potato and Leek Soup

Name: 30-Minute Creamy Potato and Leek Soup - Soulful Comfort
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 2 large leeks, cleaned and sliced; 4 medium potatoes, peeled and diced; 1 tbsp butter; 4 cups vegetable broth; 1 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper; 1 bay leaf

30-Minute Creamy Potato and Leek Soup – Soulful Comfort

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A creamy potato and leek soup that’s perfect for a comforting vegetarian dinner.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

2 large leeks, cleaned and sliced
4 medium potatoes, peeled and diced
1 tbsp butter
4 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 bay leaf

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Instructions

Melt butter in a large pot over medium heat.
Add sliced leeks and sauté for 5 minutes until softened.
Add diced potatoes, vegetable broth, salt, pepper, and bay leaf.
Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
Remove the bay leaf and blend the soup until smooth.
Stir in heavy cream and heat for another 2 minutes.
Serve hot.

Notes

Use an immersion blender for easier blending.
For a lighter version, replace heavy cream with milk.
Garnish with fresh herbs if desired.

Find it online: https://recipeszest.com/creamy-potato-and-leek-soup-recipe/