Description
Potato Leek Soup is a comforting and creamy dish that warms the soul on chilly evenings. This velvety soup combines the earthy flavors of fresh leeks and hearty Yukon Gold potatoes, making it a delightful choice for weeknight dinners or special occasions. Serve it with crusty bread for a fulfilling meal that evokes nostalgia and satisfaction.
Ingredients
Scale
- 3 large leeks (white and light green parts only), cleaned and sliced
- 4 medium Yukon Gold potatoes (about 1.5 lbs), peeled and cubed
- 2 tbsp unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly, slice them thinly, and set aside. Peel and cube the potatoes.
- In a large pot, melt butter over medium heat. Add leeks and sauté until soft, about 5 minutes.
- Stir in cubed potatoes and vegetable broth; bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend the mixture with an immersion blender until smooth (or blend in batches in a traditional blender).
- Return the blended soup to low heat; stir in heavy cream, season with salt and pepper, and simmer for another 5 minutes.
- Serve hot, garnished with additional cream or crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg