Description
Leek and potato soup is the ultimate comfort food, perfect for chilly evenings. This creamy, velvety dish combines sweet leeks and buttery potatoes, creating a warm embrace in every bowl. Easy to prepare and packed with flavor, it’s an ideal choice for weeknight dinners or cozy gatherings. Enjoy this delightful soup alongside crusty bread for a satisfying meal that warms both the heart and soul.
Ingredients
Scale
- 3 medium leeks, cleaned and sliced (approx. 2 cups)
- 2 large potatoes, peeled and diced (approx. 2 cups)
- 4 tablespoons unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions
- Clean leeks thoroughly to remove any dirt. Slice them thinly.
- In a large pot over medium heat, melt butter until bubbly. Add leeks and sauté until softened (5-7 minutes).
- Add diced potatoes and vegetable broth; bring to a boil then reduce heat to simmer for about 20 minutes or until potatoes are fork-tender.
- Blend the mixture with an immersion blender until smooth (or in batches using a regular blender).
- Return soup to low heat; stir in heavy cream and season with salt and pepper. Heat gently without boiling.
- Serve hot, garnished with fresh thyme or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 312
- Sugar: 3g
- Sodium: 463mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg