Description
Creamy potato leek soup is a comforting dish that wraps you in warmth with its velvety texture and harmonious blend of flavors. This easy-to-make recipe features sautéed leeks and starchy potatoes, creating a rich and satisfying meal perfect for chilly evenings. Enjoy it as a starter or paired with crusty bread for a complete dining experience.
Ingredients
Scale
- 3 medium-sized leeks
- 4 large starchy potatoes (Russets or Yukon Golds)
- 1 onion
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Thoroughly clean the leeks, slice them thinly, and rinse under cold water. Peel and dice the potatoes into small cubes.
- In a large pot over medium heat, melt butter or heat oil. Sauté chopped onions until translucent, then add leeks and cook until soft (about 5 minutes).
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Blend the mixture using an immersion blender or transfer in batches to a standard blender until smooth. Stir in heavy cream if desired.
- Season with salt and pepper to taste. Serve warm, garnished with fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Comfort food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: - For added flavor, incorporate garlic or fresh herbs like thyme during cooking. - Adjust the consistency by adding more vegetable broth if you prefer a thinner soup. - Store leftovers in an airtight container for up to three days or freeze for up to three months.