Description
A heartwarming bowl of Creamy Potato Leek Soup that offers unmatched flavor and comfort.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Chopped chives or parsley (for garnish)
Instructions
- In a large pot over medium heat, melt the unsalted butter. Add the sliced leeks and cook for about 5-7 minutes until soft and transparent.
- Add the minced garlic and stir for another minute until fragrant.
- Stir in the diced potatoes, followed by the broth and water. Bring to a boil over high heat.
- Once boiling, reduce heat to a simmer and add the thyme, salt, and pepper. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- For a richer soup, stir in the heavy cream and adjust seasoning as needed.
- Ladle into bowls and garnish with chopped chives or parsley.
Notes
This soup is budget-friendly, fully customizable, and can be made vegan. It also stores well for up to 4 days in the fridge or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg