Description
A comforting and creamy Potato Leek Soup that combines mild leeks with hearty potatoes, perfect for chilly days.
Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 2 tablespoons butter
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Chopped chives, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, approximately 20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Stir in heavy cream and season with salt and pepper. Serve warm, garnished with chopped chives.
Notes
For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg