Description
Experience the ultimate comfort food with this rich and creamy Potato Leek Soup. Perfect for chilly evenings, this dish combines the delicate flavors of sautéed leeks and hearty potatoes into a velvety smooth texture. Topped with fresh herbs and paired with crusty bread, each bowl offers warmth and satisfaction, making it an ideal choice for cozy nights or gatherings with friends.
Ingredients
Scale
- 2 large leeks (cleaned and sliced)
- 4 medium Yukon Gold potatoes (peeled and cubed)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- Salt and pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Clean the leeks thoroughly under running water to remove grit, then slice thinly.
- In a large pot, melt butter over medium heat. Add leeks and garlic; sauté until softened (about 5 minutes).
- Stir in potatoes and vegetable broth; bring to a gentle boil. Reduce heat and simmer until potatoes are tender (15–20 minutes).
- Allow soup to cool slightly before blending until smooth using an immersion blender or in batches in a countertop blender.
- Return blended soup to low heat, stir in heavy cream, and adjust seasoning with salt and pepper.
- Serve warm, garnished with fresh herbs if desired, alongside crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, roast the potatoes before adding them to the soup. Feel free to customize by incorporating spinach or swapping out vegetable broth for chicken broth. Store leftovers in an airtight container for up to three days; reheat gently on the stove.