Potato Leek Soup
Potato leek soup is the ultimate comfort dish, enveloping you in its creamy goodness with every spoonful. This delightful blend of sweet leeks and earthy potatoes creates a velvety texture that is both satisfying and heartwarming. Perfect for chilly evenings or gatherings, this soup is as simple to prepare as it is elegant, making it an ideal choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 2 large leeks, cleaned and sliced
- 2 cups Yukon Gold potatoes, peeled and cubed
- 3 tablespoons butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Wash leeks thoroughly, slice thinly, and set aside. Peel and cube potatoes.
- In a large pot over medium heat, melt butter. Add leeks and sauté until soft (about 5 minutes).
- Stir in potato cubes and cook for another 2 minutes.
- Pour in vegetable broth to cover the veggies. Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
- Blend the soup with an immersion blender until smooth or leave some chunks for texture.
- Stir in heavy cream, gently heat through without boiling, and adjust seasoning with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: - For a vegan version, substitute butter with olive oil and use coconut milk instead of cream. - Enhance flavor by adding fresh herbs like thyme or dill.