Description
A warm and comforting creamy leek and potato soup made with simple, wholesome ingredients, perfect for chilly evenings.
Ingredients
Scale
- 3 leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (or plant-based cream)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sliced leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and mix well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth, or blend in batches in a stand blender.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped chives or parsley.
Notes
For a chunkier texture, blend only half the soup, leaving some potato pieces intact. Adjust the cream according to your preference for richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: leek soup, potato soup, creamy soup, comfort food
