Potato Leek Soup
Experience the heartwarming flavors of Potato Leek Soup, a creamy and savory dish that brings nostalgia to your table. This cozy soup features the delicate sweetness of leeks harmonizing with earthy potatoes, all enveloped in a luscious broth. Perfect for chilly days or festive gatherings, it’s a delightful addition to any meal, sure to leave everyone craving seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Ingredients
Scale
- 4 medium Russet potatoes (about 1.5 lbs), peeled and diced
- 3 large leeks, cleaned and sliced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or cashew cream for a vegan option)
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Prep your vegetables: Wash and slice leeks into thin rounds; rinse thoroughly. Chop potatoes into even chunks.
- Sauté the leeks: In a large pot, melt butter over medium heat. Add leeks and sauté for 5–7 minutes until soft.
- Add potatoes and broth: Stir in diced potatoes and vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend the soup: Remove from heat and blend until smooth using an immersion blender or regular blender.
- Stir in cream and seasonings: Return blended soup to low heat; add heavy cream, salt, and pepper. Heat gently but do not boil.
- Serve warm: Ladle into bowls, garnishing with fresh thyme or additional cream if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added depth of flavor, experiment with herbs like rosemary. To make it vegan, simply use vegetable broth and omit the cream. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.