Description
Warm up with this Simple Creamy Potato Leek Soup, a comforting blend of tender leeks and rich potatoes. This velvety soup is easy to prepare, making it the perfect weeknight meal or a cozy dish for rainy days. Each spoonful is a delightful hug in a bowl, sure to bring back fond memories and create new ones around the dinner table.
Ingredients
Scale
- 3 medium leeks (white and light green parts only)
- 4 medium Yukon Gold potatoes (about 1.5 lbs), diced
- 2 tablespoons butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Clean the leeks under cold water, slice them thinly.
- In a large pot over medium heat, melt the butter and saut? the leeks until soft, about 5 minutes.
- Add diced potatoes and stir for 1-2 minutes to coat in butter.
- Pour in the vegetable broth, season with salt and pepper, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender (work in batches if necessary).
- Stir in the heavy cream gently, warming through without boiling.
- Serve warm with crusty bread or crispy croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 285
- Sugar: 2g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 49mg