Description
Creamy Potato Leek Soup is a warm, comforting classic made with tender potatoes and sweet leeks in a velvety broth.
Ingredients
Scale
- 4 large leeks, white and light green parts only, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk (or dairy alternative)
- 3 tbsp unsalted butter or olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh chives or parsley, chopped for garnish
- Optional: pinch of nutmeg
Instructions
1. Melt butter over medium heat, sauté leeks and garlic until soft for 5-7 minutes.
2. Add potatoes and broth, bring to boil, then simmer until tender, about 20 minutes.
3. Puree soup with immersion blender until smooth.
4. Stir in cream, season with salt, pepper, and nutmeg, and heat gently.
5. Serve hot, garnished with chives or parsley.
Notes
Clean leeks thoroughly to avoid grit.
Use Yukon Gold potatoes for best texture.
Adjust cream quantity to desired richness.
For vegan option, substitute butter and cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg