Creamy Potato Leek Soup
Indulge in the rich, velvety goodness of creamy potato leek soup. This delightful dish combines tender potatoes and sweet leeks for a comforting experience that warms the soul. Perfect for chilly evenings or as an elegant starter at dinner parties, this easy-to-make recipe will impress your guests and leave them asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 4 medium Russet potatoes, diced (about 800g)
- 3 large leeks, cleaned and sliced (about 300g)
- 4 cups low-sodium vegetable broth (960ml)
- 1 cup heavy cream (240ml) or half-and-half
- 3 cloves garlic, minced
- 2 tbsp unsalted butter (30g)
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly to remove grit; slice them thinly.
- In a large pot, melt butter over medium heat. Sauté leeks and garlic until soft and fragrant (about 5 minutes).
- Add diced potatoes and vegetable broth; bring to a gentle boil. Reduce heat to simmer for 20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper; let simmer for an additional 5 minutes.
- Serve warm, garnished with fresh herbs or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg