Creamy Potato Leek Soup
Indulge in this velvety Creamy Potato Leek Soup, where rich potatoes and delicate leeks create a heartwarming dish that’s perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 4 medium-sized Russet or Yukon Gold potatoes, peeled and diced
- 3 leeks, cleaned and chopped
- 4 tablespoons unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Wash and peel the potatoes, then chop them into bite-sized pieces. Clean the leeks thoroughly and chop them into small pieces.
- Sauté the Leeks: In a large pot over medium heat, melt the butter until it sizzles. Add the chopped leeks and sauté until tender, around 5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in enough vegetable broth to cover them. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are fork-tender.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth. If using a standard blender, blend in batches carefully.
- Stir in Cream: Return the blended soup to the pot (if necessary) and stir in the heavy cream. Heat through on low without boiling.
- Season and Serve: Taste the soup before adding salt and pepper; adjust accordingly. Ladle into bowls, garnish with fresh herbs if desired, and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg