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Potato Leek Soup Recipe

Potato Leek Soup Recipe


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4.8 from 17 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in the creamy comfort of this classic Potato Leek Soup. With tender potatoes, flavorful leeks, and a touch of cream, this French-inspired soup is a satisfying meal on a chilly day.


Ingredients

Scale

Ingredients:

  • 4 large leeks (white and light green parts only, cleaned and sliced)
  • 2 tablespoons unsalted butter
  • 1 medium onion (chopped)
  • 4 cups peeled and diced Yukon Gold potatoes
  • 5 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions

  1. In a large pot over medium heat, melt the butter. Add the sliced leeks and chopped onion and cook for about 8 minutes, stirring occasionally, until softened but not browned.
  2. Add the diced potatoes and broth, then bring to a boil. Reduce the heat and simmer uncovered for 20 to 25 minutes, or until the potatoes are tender.
  3. Remove the pot from heat and use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender.
  4. Stir in the heavy cream, salt, and pepper, then return the pot to low heat and cook for another 5 minutes until heated through.
  5. Taste and adjust seasoning if needed. Serve hot, garnished with chopped chives if desired.

Notes

  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • This soup can be made ahead and stored in the fridge for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 30mg