Leek and Potato Soup
Leek and potato soup is a warm, comforting dish that combines the sweet, earthy flavors of fresh leeks and starchy potatoes. This creamy delight is perfect for chilly days, providing a rich texture and inviting aroma that will wrap you in cozy warmth. Easy to prepare, it’s an ideal recipe for novice cooks and brings family and friends together around the table. Serve it with crusty bread for a complete meal, and enjoy every spoonful!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Ingredients
Scale
- 3 large leeks, cleaned and sliced
- 4 medium potatoes (Yukon Gold or Russet), chopped (about 1 lb)
- 4 cups low-sodium vegetable broth
- ½ cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the leeks by washing them thoroughly to remove any grit. Slice them thinly.
- In a large pot, melt the butter over medium heat. Add the leeks and sauté until softened (about 5 minutes).
- Stir in the chopped potatoes and pour in the vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes or until potatoes are tender.
- Blend the soup in batches using a blender or immersion blender until smooth.
- Return the blended soup to the pot, stir in heavy cream, salt, and pepper, then simmer for another 5 minutes.
- Serve warm with desired garnishes like chives or crispy bacon bits.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For added flavor, consider tossing in garlic or fresh herbs like thyme during cooking. To make this soup vegan, substitute butter with olive oil and use coconut cream instead of heavy cream.