Creamy Leek and Potato Soup
Indulge in the comforting warmth of creamy leek and potato soup. This delightful dish combines the sweet, mild flavor of leeks with starchy potatoes to create a velvety texture that soothes your soul. Perfect for chilly evenings, this soup is easy to prepare and serves as a hearty meal when paired with crusty bread. Experience a hug in a bowl that will impress your family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Comfort food
Ingredients
Scale
- 2 medium leeks, sliced thinly
- 3 large Russet potatoes, peeled and diced (about 4 cups)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Wash the leeks thoroughly and slice them thinly. Discard tough green tops.
- In a large pot, melt butter over medium heat. Add sliced leeks; sauté until soft, about 5 minutes.
- Add diced potatoes and vegetable broth; bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend the soup with an immersion blender until smooth. If using a regular blender, do this in batches.
- Return the blended soup to low heat; stir in heavy cream and season with salt and pepper. Heat through for another 5 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg