Description
Potato Leek Soup is a comforting classic that warms the soul with its creamy texture and rich flavors. This easy-to-make soup combines the earthy taste of leeks with buttery potatoes, making it perfect for chilly evenings or as a delightful starter for gatherings. With minimal ingredients and simple preparation steps, you can whip up this delicious dish in no time, bringing a taste of home to your table.
Ingredients
Scale
- 4 medium Russet potatoes, diced (about 1.5 lbs)
- 3 medium leeks, cleaned and sliced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Clean the leeks by slicing off the tough green tops and thoroughly rinsing to remove any sand. Dice the potatoes into bite-sized pieces.
- In a large pot over medium heat, melt butter. Add leeks and sauté until tender (about 5 minutes).
- Add diced potatoes and vegetable broth to the pot, bringing the mixture to a gentle boil.
- Reduce heat to low and simmer uncovered for 20 minutes or until potatoes are fork-tender.
- Blend the soup using an immersion blender until smooth (or transfer in batches to a standard blender).
- Return the blended soup to the pot, stir in heavy cream, and season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg