Description
A creamy and delicious Potato Leek Soup that is perfect for any occasion.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced (about 2 pounds)
- 3 leeks, cleaned and sliced (white and light green parts only)
- 1 medium onion, chopped
- 4 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leeks, cooking until softened, about 5-7 minutes. Stir occasionally to prevent browning.
- Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat gently over low heat until warmed through, about 5 minutes.
- Serve hot, garnished with chopped chives.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- For added flavor, sauté a few cloves of garlic with the onions and leeks.
- You can also top the soup with crispy bacon bits or croutons for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: varies
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg