Description
Potato leek soup is the ultimate comfort food, offering a rich and creamy experience that warms the soul. This classic dish combines the earthy flavors of potatoes with the subtle sweetness of leeks, creating a velvety texture that is simply irresistible.
Ingredients
Scale
- 3 large leeks
- 4 medium Russet potatoes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Clean the leeks under running water and slice them thinly.
- In a large pot over medium heat, melt the butter and sauté the leeks until soft (about 5 minutes).
- Dice the potatoes and add them to the pot along with vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender.
- Stir in heavy cream, season with salt and pepper, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 38mg
Keywords: - For added flavor, consider incorporating herbs like thyme or rosemary during cooking.- To make this soup vegan, replace heavy cream with coconut milk or cashew cream.