Description
A creamy, comforting potato leek soup that’s perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 leeks, sliced and rinsed
- 4 Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and leeks, sautéing until softened.
- Stir in diced potatoes and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, and season with salt and pepper.
- Serve warm, garnished with fresh herbs.
Notes
Warm bowls and garnish enhance the experience. Consider serving with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, potato, leek, comfort food, creamy soup