Potato Leek Soup
Potato Leek Soup is a luscious and comforting dish that warms the soul with every spoonful. This creamy blend of earthy leeks and velvety potatoes is perfect for chilly evenings or casual gatherings. With its silky texture and vibrant green hue, it’s not just a meal; it’s an experience that brings back fond memories of home-cooked meals. Quick to prepare, this delightful soup impresses family and friends alike, making it a must-try recipe for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 3 medium leeks, cleaned and sliced
- 4 large Yukon Gold potatoes (about 2 lbs), peeled and cubed
- 3 tablespoons unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
Instructions
- Clean the leeks thoroughly, slice them thinly, and set aside. Peel and cube the potatoes.
- In a large pot over medium heat, melt the butter. Sauté the leeks for about 5 minutes until soft.
- Add the cubed potatoes and vegetable broth. Bring to a simmer and cook for about 20 minutes, until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender for blending.
- Return the blended soup to low heat and stir in heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with chives or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: - For a vegan version, use olive oil instead of butter and replace heavy cream with coconut milk. - Add fresh herbs like thyme for extra flavor or crispy bacon bits as a garnish.