Description
Potato Leek Soup is a creamy and comforting dish, perfect for chilly days. With its delicate blend of leeks and potatoes, this classic soup is both simple and satisfying, ideal as a starter or a main course.
Ingredients
Scale
- 3 large leeks (white and light green parts), cleaned and thinly sliced
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 cup heavy cream or milk
- 2 tbsp butter
- Salt and pepper to taste
- Optional toppings: chopped chives, croutons, or a drizzle of olive oil
Instructions
- Prepare the leeks: Melt butter in a large pot over medium heat. Add the sliced leeks and sauté until softened but not browned, about 5 minutes.
- Cook the potatoes: Add the diced potatoes, broth, and water to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
- Add cream: Stir in the heavy cream or milk. Adjust the seasoning with salt and pepper to taste. Reheat gently if necessary.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings, such as chives, croutons, or a drizzle of olive oil.
Notes
- For a dairy-free version, substitute cream with coconut milk or omit it for a lighter soup.
- Add a pinch of thyme or nutmeg for extra depth of flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~210
- Sodium: ~450mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g