Description
Warm up with a bowl of creamy potato leek soup, a comforting dish that brings friends and family together. This easy recipe features tender potatoes and sautéed leeks for a delightful blend of flavors. Perfect for chilly evenings or cozy gatherings, this soup is sure to become a household favorite.
Ingredients
Scale
- 4 medium Yukon Gold potatoes (about 1.5 lbs), peeled and diced
- 2 large leeks, sliced thinly (white and light green parts)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the produce: Wash and peel the potatoes, then chop into small cubes. Slice leeks thinly and rinse well to remove any grit.
- Sauté the leeks: In a large pot over medium heat, melt butter until bubbling. Add leeks and cook until soft (about 5 minutes).
- Add potatoes and broth: Stir in diced potatoes and pour in vegetable broth until submerged. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- Blend the soup: Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for texture.
- Finish with cream: Stir in heavy cream, season with salt and pepper to taste, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg