Description
A comforting and creamy potato leek soup perfect for family gatherings.
Ingredients
Scale
- 12–15 small/medium russet potatoes, peeled and cubed
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves, minced
- 3 large leeks, roughly chopped (ends removed)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Drizzle of olive oil (for garnish)
- Sour cream (for garnish)
- Black pepper (for garnish)
- Crumbled bacon (for garnish)
- Green onions (for garnish)
Instructions
- Melt the butter in a large pot over low/medium heat. Add the leeks and sauté for 7-10 minutes until softened.
- Incorporate the garlic, red pepper flakes, salt, and bay leaf. Sauté for another 2 minutes.
- Add the cubed potatoes and pour in 6 cups of chicken broth, covering the potatoes.
- Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove from heat and discard the bay leaf. Stir in the heavy cream.
- Blend the soup using an immersion blender until creamy, adjusting the consistency with the remaining chicken broth if necessary.
- Serve hot, garnished with olive oil, sour cream, black pepper, crumbled bacon, and green onions.
Notes
For best results, use fresh leeks and be careful not to overcook the potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg
Keywords: soup, potato leek soup, comfort food, family recipe, creamy soup
