Quick Creamy Potato and Leek Soup
Quick Creamy Potato and Leek Soup is the ultimate comfort food, perfect for chilly evenings. This velvety soup, featuring tender potatoes and sweet caramelized leeks, creates a cozy atmosphere in your kitchen. With its rich, creamy texture and delightful aroma of garlic and herbs, it’s a dish that will warm both your heart and your belly. Easy to prepare, this soup is sure to impress even the pickiest eaters while allowing you to customize ingredients based on what you have at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups starchy potatoes (like Russets), peeled and cubed
- 2 medium leeks, sliced and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing and peeling the potatoes, then chopping them into cubes. Slice the leeks thinly and rinse them thoroughly.
- In a large pot over medium heat, melt the butter. Add the leeks and garlic; sauté until softened, about 5 minutes.
- Add the cubed potatoes and pour in the vegetable broth until everything is submerged. Bring to a boil, then reduce heat to simmer for 20 minutes or until potatoes are tender.
- Using an immersion blender or a regular blender (in batches), puree the soup until smooth.
- Stir in heavy cream over low heat; adjust seasoning with salt and pepper as desired.
- Serve hot in bowls, optionally garnished with fresh chives or croutons.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: - For a vegan version, substitute heavy cream with coconut milk. - Enhance flavor by adding herbs such as thyme or rosemary during cooking.