Description
Indulge in the comforting embrace of Creamy Potato Leek Soup, a delightful blend of buttery potatoes and sweet leeks. This easy-to-make soup is perfect for chilly evenings or gatherings with friends and family. With its velvety texture and rich flavor, each spoonful promises warmth and satisfaction, making it a go-to recipe year-round.
Ingredients
Scale
- 3 medium leeks, cleaned and sliced
- 4 medium Russet potatoes (about 1.5 lbs), peeled and diced
- 2 tablespoons unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly under cold water to remove any grit. Slice them thinly.
- In a large pot over medium heat, melt the butter. Add the sliced leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and pour in the vegetable broth until covered by an inch. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Return the soup to low heat, stir in heavy cream, and season with salt and pepper to taste.
- Serve hot, garnished with chives or crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For an added flavor boost, mix in minced garlic or fresh herbs like thyme before blending. - To store leftovers, cool completely and transfer to an airtight container; refrigerate for up to three days or freeze for longer storage.