Description
Potato leek soup is a warm, comforting dish that combines creamy potatoes and sweet leeks into a velvety texture. Perfect for chilly evenings or as an inviting starter for gatherings, this soup offers rich flavors and can be easily customized with toppings like crispy bacon or fresh herbs. Quick to prepare and satisfying, it’s sure to become a staple in your kitchen.
Ingredients
Scale
- 4 cups potatoes (peeled and diced, about 600g)
- 3 cups leeks (sliced, about 300g)
- 4 cups low-sodium vegetable broth (1L)
- 1 cup heavy cream (240ml)
- 2 tablespoons butter (30g)
- Salt and pepper to taste
Instructions
- Trim the roots and tough green tops from the leeks, slice thinly, and rinse thoroughly to remove grit.
- In a large pot over medium heat, melt the butter. Add the sliced leeks and sauté for about 5 minutes until soft.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are fork-tender.
- Blend the mixture using an immersion blender until smooth; for a chunkier texture, blend half of the soup.
- Return the blended soup to low heat, stir in the heavy cream, and season with salt and pepper.
- Serve hot, garnished with fresh herbs or bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg