Description
Indulge in the rich, velvety goodness of this Creamy Potato and Leek Soup. With its delicate blend of leeks, garlic, and Yukon Gold potatoes, this French-inspired soup is a comforting classic that is perfect for any occasion.
Ingredients
Scale
Ingredients:
- 2 tablespoons unsalted butter
- 2 large leeks (white and light green parts only, sliced and rinsed)
- 2 cloves garlic (minced)
- 1 1/2 pounds Yukon Gold potatoes (peeled and diced)
- 4 cups low-sodium vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh chives or parsley (for garnish)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until softened but not browned.
- Add the garlic and cook for 1 more minute. Stir in the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
- Use an immersion blender to puree the soup in the pot until smooth, or transfer in batches to a blender and blend carefully. Return the soup to low heat and stir in the cream. Simmer for 2–3 more minutes until warmed through. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives or parsley.
Notes
- For a lighter version, use milk instead of cream.
- Add a pinch of nutmeg for extra warmth.
- Pairs beautifully with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
