April showers bring May flowers.
April showers bring homemade soups to my kitchen.
Pretty much the only thing I want to do when dark clouds are covering the sky and there’s a chill in the spring air is make homemade soup. Make homemade soup and sit in front of a fire, curled up with a blanket and good book. The latter never happens, so I have to settle for homemade soup.
A friend recently asked me if I had a recipe for Potato Leek soup. After she asked, I couldn’t stop thinking about a thick and creamy homemade Potato Leek soup. It had to happen. This Potato Leek soup is everything you will want on a rainy, dreary, spring day, so plan accordingly. Luckily, you won’t need too many ingredients. This homemade Potato Leek soup is made with just six simple ingredients, but delivers big flavor. If you love leeks like I do, you’ll love this soup. It’s also ready in about 30 minutes. How perfect is that?
A lot of recipes for Potato Leek soup call for heavy cream. I’m here to tell you it doesn’t need it. The potatoes do a fine job of lending a creamy, velvety texture. This soup tastes indulgent without being so. WIN.
I used butter to sautee the leeks and potatoes because butter+leeks=amazingness, but you can use oil if you prefer. You can also make this a vegan soup by using vegetable broth instead of chicken broth. However you prepare it, I hope you LOVE it and it keeps you warm on these rainy spring days.