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
- 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.
- 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.
- 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.
- Stir in the heavy cream, salt, and pepper, then return the pot to low heat and cook for another 5 minutes until heated through.
- 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
