Description
Indulge in the warmth of homemade potato leek soup, a creamy blend of earthy potatoes and sweet leeks that promises to soothe your soul. Perfect for chilly evenings or as an elegant starter, this dish is simple yet unforgettable. Enjoy each velvety spoonful while wrapped in comfort, making it a must-have recipe for your culinary repertoire.
Ingredients
Scale
- 4 medium potatoes (such as Russets or Yukon Golds), peeled and diced
- 3–4 medium leeks, cleaned and sliced
- 4 cups low-sodium vegetable or chicken stock
- 1 cup heavy cream (or milk for a lighter option)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Prep the vegetables: Wash and slice the leeks, discarding tough outer layers. Peel and cube the potatoes.
- Sauté the leeks: In a large pot over medium heat, melt butter. Add leeks and sauté for 5-7 minutes until soft.
- Combine ingredients: Add diced potatoes and stock; bring to a gentle boil. Reduce heat to simmer for about 20 minutes until potatoes are tender.
- Blend the soup: Use an immersion blender or transfer to a regular blender to purée until smooth or slightly chunky as desired.
- Finish with cream: Return the pot to low heat, stir in heavy cream, season with salt and pepper, and warm through without boiling.
- Serve: Ladle into bowls and garnish with fresh herbs or crispy bacon if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: For added flavor, try incorporating herbs like thyme or croutons for texture. Store leftovers in an airtight container for up to three days; reheat gently on the stove.