Description
A comforting creamy potato leek soup that brings warmth and nostalgia with every spoonful, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Chopped chives or parsley (for garnish)
Instructions
- Melt the unsalted butter in a large pot over medium heat.
- Add the sliced leeks and sauté for about 5 minutes, until soft but not browned.
- Stir in the minced garlic and cook for an additional minute, taking care not to let it burn.
- Add the diced potatoes and mix well.
- Pour in the vegetable or chicken broth and water, ensuring the potatoes are submerged.
- Season with dried thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the potatoes are tender.
- If using heavy cream, add it after the soup has cooked and blend until smooth.
- Use an immersion blender or transfer to a countertop blender for a creamy texture.
- Serve hot, garnished with chopped chives or parsley.
Notes
For a lighter version, skip the heavy cream. To add more texture, reserve some potatoes before blending and mix them back in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 35mg
Keywords: soup, creamy, potatoes, leeks, comfort food
