Description
This soup blends creamy potatoes with tender leeks to create a comforting and warm dish perfect for family gatherings.
Ingredients
Scale
- 2 leeks, sliced
- 3 Yukon Gold potatoes, diced
- 4 cups vegetable stock
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat until shimmering.
- Add the sliced leeks and stir occasionally until soft and translucent, about 5-7 minutes.
- Introduce the diced potatoes and pour in the vegetable stock; bring to a gentle boil.
- Once boiling, reduce heat to low and let simmer until potatoes are fork-tender, about 20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches with a standard blender.
- Stir in the heavy cream, then add salt and pepper to taste.
- Serve hot, accompanied by crusty bread for dipping.
Notes
For a vegan version, swap the heavy cream for coconut milk and ensure to use vegetable stock. This soup can be stored in the fridge for up to five days or frozen for up to three months.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg