Description
Warm and comforting, this easy potato leek soup combines the rich flavors of velvety potatoes and sweet leeks into a delightful bowl of goodness. Perfect for chilly days or as a cozy meal any time, this recipe is quick to prepare, making it an ideal choice for busy weeknights.
Ingredients
Scale
- 2 leeks, cleaned and sliced
- 4 medium potatoes (Russet or Yukon Gold), peeled and cubed
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly to remove any grit. Slice them and cube the potatoes.
- In a large pot, melt butter over medium heat. Sauté the leeks until soft, about 5 minutes.
- Add the cubed potatoes and vegetable broth; bring to a gentle boil.
- Reduce heat to low and simmer uncovered for 20 minutes until the potatoes are tender.
- Puree the soup with an immersion blender or in batches using a standard blender until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through without boiling. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added flavor, sauté minced garlic with the leeks. Customize your soup by adding fresh herbs or crispy bacon bits as toppings. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.