Description
A creamy, comforting potato leek soup that’s perfect for chilly days, featuring tender potatoes and aromatic leeks blended into a smooth, hearty dish.
Ingredients
Units
Scale
- 3 large leeks (white and light green parts only, cleaned and sliced)
- 4 medium potatoes (peeled and diced)
- 1 medium onion (chopped)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat.
- Add leeks, onion, and garlic. Sauté until softened, about 5 minutes.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Heat through but do not boil. Serve hot, garnished with fresh chives if desired.
Notes
- For a lighter version, substitute heavy cream with milk or a dairy-free alternative.
- Add a bay leaf while simmering for extra flavor, removing it before blending.
- For added texture, reserve some diced potatoes before blending and stir them back into the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg