Description
A delicious creamy leek and potato soup, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 3 large leeks (white and light green parts only), sliced and rinsed
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 5 cups vegetable broth
- 1/2 cup heavy cream or plant-based cream (optional)
- Salt to taste
- Black pepper to taste
- Fresh herbs like chives or thyme for garnish (optional)
Instructions
- Clean and slice the leeks, using only the white and light green parts. Rinse thoroughly to remove dirt.
- In a large pot, heat the butter or olive oil over medium heat. Add the leeks and sauté until soft, about 7–10 minutes. Add garlic and cook for 1 minute more.
- Stir in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are soft, about 20–25 minutes.
- Use an immersion blender to puree the soup until smooth. Or, carefully blend in batches using a blender.
- Stir in the cream (if using), and season with salt and pepper. Warm through and serve hot with herbs or crusty bread.
Notes
- For a lighter version, omit the cream or use a plant-based alternative.
- This soup can be made ahead and stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg