Potato Leek Soup
Potato Leek Soup is a cozy, creamy dish that brings warmth and comfort to chilly days. With velvety potatoes and tender leeks simmered to perfection, this soup transforms simple ingredients into a delightful culinary experience. Perfect for weeknight dinners or family gatherings, it’s easy to whip up and is sure to have everyone savoring each spoonful. Pair with crusty bread for an unforgettable meal that nourishes both body and soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 cups diced potatoes (Russet or Yukon Gold)
- 3 large leeks (washed and sliced)
- 4 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Wash and slice the leeks, soaking them in water to remove grit. Dice the potatoes into small cubes.
- In a large pot over medium heat, melt the butter and sauté the leeks until softened (about 5 minutes).
- Add the diced potatoes and vegetable broth; bring to a boil then reduce to a simmer for 20 minutes.
- Blend until smooth using an immersion blender; leave some texture if desired.
- Stir in heavy cream if using, adjust seasoning, and serve hot, garnished with herbs or croutons.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: - For added flavor, consider incorporating garlic while sautéing the leeks. - Swap in other root vegetables like carrots or parsnips for an interesting twist. - To store leftovers, keep in an airtight container in the fridge for up to three days.