Description
A comforting creamy leek and potato soup made with fresh ingredients.
Ingredients
Scale
- 3 medium leeks, cleaned and sliced
- 4 medium Yukon Gold potatoes, diced (about 1 pound)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Clean the leeks by slicing them thinly and rinsing under cold water to remove dirt.
- In a large pot, melt the butter over medium heat. Add the leeks and sauté until soft and fragrant, about 5 minutes.
- Stir in the diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend the soup using an immersion blender until smooth.
- Return to low heat, stir in heavy cream, season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- For a richer flavor, use homemade vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg