Description
This warm and comforting potato leek soup is perfect for chilly evenings, offering a creamy texture and soothing flavors. It’s simple to prepare and resonates with cherished family memories.
Ingredients
Scale
- 2 leeks, cleaned and sliced
- 4 Yukon Gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil or butter for sautéing
- Fresh chives for garnish (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil or butter over medium heat until shimmering.
- Add the sliced leeks to the pot, sautéing for about 5 minutes until they soften and turn translucent.
- Toss the diced potatoes into the mix, followed by the broth. Bring the soup to a gentle boil.
- Lower the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, carefully purée the soup until it reaches a silky-smooth consistency.
- Stir in the heavy cream, blending it well with the soup, and season with salt and pepper to your desired taste.
- Ladle the soup into bowls and optionally garnish with fresh chives before serving hot.
Notes
For a vegan option, substitute heavy cream with full-fat coconut milk. Always taste as you go to ensure perfect seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg