Description
Warm up with a bowl of creamy leek and potato soup that combines the subtle sweetness of fresh leeks and the velvety texture of Yukon Gold potatoes. Ideal for chilly days or cozy family dinners, this delightful dish is easy to make and perfect for all skill levels. Serve it hot with crusty bread for a satisfying meal that feels like a warm hug.
Ingredients
Scale
- 2 medium leeks, cleaned and sliced
- 4 medium Yukon Gold potatoes, diced (about 600g)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions
- In a large pot over medium heat, melt the butter. Add sliced leeks and minced garlic, cooking until the leeks are soft.
- Stir in diced potatoes and pour in the vegetable broth. Bring to a gentle boil.
- Lower heat and simmer uncovered for about 20 minutes until potatoes are fork-tender.
- Blend the soup until smooth using an immersion blender or regular blender (be cautious with hot liquids).
- Stir in heavy cream, seasoning with salt, pepper, and thyme if desired. Heat through gently.
- Serve hot in bowls, garnished with fresh herbs or croutons, alongside crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg