Potato Leek Soup
Potato Leek Soup is a comforting and creamy delight, perfect for chilly evenings or whenever you need a warm hug in a bowl. This classic recipe effortlessly combines the sweet, mild flavor of leeks with buttery potatoes and rich vegetable broth. Simple to prepare and adaptable for various dietary preferences, every spoonful offers warmth and satisfaction. Serve it as an appetizer or main course, and let the cozy aroma fill your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 medium leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes (about 1 lb), peeled and diced
- 3 tbsp unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add sliced leeks and sauté until soft and translucent, about 5 minutes.
- Stir in diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes or until potatoes are fork-tender.
- Using an immersion blender, purée the soup until smooth (or blend in batches if necessary). For added texture, leave some chunks.
- Return to low heat and stir in heavy cream. Season with salt and pepper to taste.
- Serve warm, garnished with chopped chives or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg