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–+ servings

Potato Leek Soup

This creamy and comforting potato leek soup is perfect for chilly days. It's rich in flavor and easy to make, blending tender potatoes and sweet leeks into a velvety bowl of goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 4 medium potatoes peeled and diced
  • 3 medium leeks cleaned and sliced
  • 1 medium onion chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 cup heavy cream optional for creaminess
For the Topping
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon croutons for garnish

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sliced leeks, sautéing until softened, about 5 minutes.
  3. Stir in the diced potatoes and cook for another 5 minutes.
Cook the Soup
  1. Pour in the vegetable broth and bring to a boil.
  2. Reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
Blend the Soup
  1. Use an immersion blender to puree the soup until smooth.
  2. If using, stir in the heavy cream and heat through for an additional 5 minutes.
Serve
  1. Ladle the soup into bowls.
  2. Garnish with chopped chives and croutons before serving.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 2g

Notes

For a vegan version, omit the heavy cream or substitute with coconut cream. Adjust seasoning with salt and pepper to taste.

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