Description
This Velvety Potato Leek Soup is a smooth, creamy, and comforting dish that’s perfect for any season. Made with buttery leeks, tender potatoes, and a touch of cream, this classic soup is simple, elegant, and satisfying. Serve it warm or chilled for an effortless meal.
Ingredients
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2 tbsp butter (or olive oil)
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3 large leeks, white and light green parts only, sliced
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3 cloves garlic, minced
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4 cups potatoes, peeled and diced
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4 cups vegetable or chicken broth
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1/2 cup heavy cream (or milk for a lighter version)
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1 tsp lemon juice (optional)
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2 tbsp fresh chives, chopped (for garnish)
Instructions
1. Sauté the Leeks:
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In a large pot, melt the butter over medium heat.
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Add the leeks and cook until soft, about 5 minutes.
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Stir in the garlic and cook for 1 more minute until fragrant.
2. Cook the Potatoes:
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Add the potatoes, broth, salt, and pepper.
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Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
3. Blend Until Smooth:
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Use an immersion blender to puree the soup until velvety smooth.
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Alternatively, transfer to a blender, blend in batches, and return to the pot.
4. Add Cream & Finish:
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Stir in the cream and lemon juice.
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Simmer for 2 more minutes, adjusting seasoning as needed.
5. Serve & Enjoy!
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Garnish with fresh chives and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg