Creamy Potato Leek Soup
Warm up with this Creamy Potato Leek Soup, a heartwarming blend of tender leeks and earthy potatoes. This velvety soup is perfect for chilly days, serving as a delightful starter or a satisfying main course. With minimal ingredients and straightforward steps, you’ll create a nostalgic dish that comforts the body and soul in no time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: American
Ingredients
Scale
- 4 medium leeks (white part only, cleaned and sliced)
- 2 large Russet potatoes (peeled and diced, about 3 cups)
- 4 tbsp unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly under cold water to remove grit. Slice them thinly.
- In a large pot over medium heat, melt the butter. Sauté the leeks until soft and translucent (about 5 minutes).
- Add diced potatoes to the pot, stirring to coat with butter.
- Pour in enough vegetable broth to cover the vegetables by about an inch. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth (or blend in batches). If desired, leave some potato chunks for texture.
- Stir in the heavy cream and season with salt and pepper. Heat through without boiling.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: - For added flavor, consider incorporating fresh herbs like thyme or rosemary. - To make it vegan-friendly, substitute heavy cream with coconut milk and use olive oil instead of butter. - Leftover soup can be stored in an airtight container in the fridge for up to three days.