Description
Warm and Creamy Potato Leek Soup
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.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg