Description
Warm up with this creamy, comforting Potato Leek Soup, perfect for chilly evenings. The combination of earthy potatoes and fragrant leeks creates a delightful harmony that’s both satisfying and heartwarming. Easy to prepare, this recipe transforms simple ingredients into a restaurant-quality dish that will impress family and friends alike.
Ingredients
Scale
- 3 large leeks, cleaned and chopped (about 2 cups)
- 2 tablespoons olive oil or butter
- 4 medium Yukon Gold potatoes, diced (about 4 cups)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (thyme or chives) for garnish (optional)
Instructions
- Rinse leeks thoroughly under running water to remove grit. Chop finely.
- In a large pot, heat olive oil or butter over medium heat. Add chopped leeks and minced garlic; sauté until softened (about 5 minutes).
- Stir in diced potatoes and vegetable broth; bring to a gentle boil. Reduce heat and simmer for about 20 minutes until potatoes are tender.
- Use an immersion blender or standard blender to blend the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and simmer for another 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg