Creamy Leek and Potato Soup
Warm up with this Creamy Leek and Potato Soup, where earthy leeks and tender potatoes come together in a velvety blend of flavors. This easy-to-make soup fills your kitchen with an inviting aroma, making it perfect for cozy evenings or gatherings. Each spoonful is a delightful embrace that promises comfort on chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 3 medium leeks, cleaned and sliced (about 2 cups)
- 2 large russet potatoes, peeled and diced (about 3 cups)
- 2 tablespoons unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Rinse the leeks under cold water to remove any grit; slice thinly using the white and light green parts. Peel and cube the potatoes.
- In a large pot, melt butter over medium heat. Sauté the leeks until soft, about 5 minutes.
- Add the diced potatoes to the pot; stir for 2 minutes to coat them in butter.
- Pour in vegetable broth to cover the ingredients, bring to a gentle boil, then reduce heat and simmer covered until potatoes are fork-tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or by carefully transferring it to a blender.
- Return the blended soup to low heat; stir in cream and season with salt and pepper. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg