A comforting potato leek soup perfect for preparing ahead during Ramadan. This creamy soup is made with sliced leeks, celery, carrots, and Yukon gold potatoes for a delicious and nutritious option that can be easily frozen and reheated.
1: Sauté the sliced leeks, chopped celery, and carrots in butter until they become translucent.
2: Add the Yukon gold potatoes halfway through the cooking to prevent them from becoming overcooked.
3: Sprinkle flour over the vegetables before adding the chicken or vegetable broth and heavy cream.
4: Stir well and add desired seasonings (salt, pepper, and any alternatives).
5: Taste the soup and adjust the seasoning if necessary.
6: If freezing, transfer the soup into quart-sized containers and do not continue cooking.
7: If serving immediately, allow the soup to simmer for 20 minutes until the potatoes are tender, then serve.
