Potato Leek Soup
Indulge in the creamy warmth of potato leek soup, a comforting classic that brings together the earthy flavors of fresh leeks and starchy potatoes. Perfect for chilly evenings or special gatherings, this dish is not only easy to prepare but also versatile enough to serve as a starter or main course. Each spoonful wraps you in nostalgia and satisfaction, making it a beloved recipe for family and friends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: French
Ingredients
Scale
- 2 cups leeks, cleaned and sliced
- 2 cups potatoes (Russets or Yukon Gold), diced
- 3 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Clean leeks thoroughly, trim roots and dark tops, then slice thinly.
- In a large pot over medium heat, melt butter. Add leeks and sauté until soft (about 5 minutes).
- Add diced potatoes to the pot, stirring to combine with leeks.
- Pour in vegetable broth and bring to a gentle boil; reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or in batches with a countertop blender.
- Return to low heat and stir in heavy cream; season with salt and pepper to taste.
- Serve hot, garnished with chives or croutons if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 57mg
Keywords: Substitute heavy cream with Greek yogurt or coconut milk for a lighter version. Enhance flavor with fresh herbs like thyme or rosemary. For added nutrition, incorporate carrots or celery into the mix.