Description
A warm and comforting soup made with leeks and potatoes, perfect for those chilly evenings.
Ingredients
Scale
- 4 leeks, thinly sliced
- 4 Yukon Gold potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Fresh chives or parsley, for garnish
Instructions
- Prep your ingredients: Wash the leeks, slice thinly, and discard tough green tops. Peel and dice the potatoes. Mince the garlic.
- Sauté the leeks and garlic: In a large pot, melt the butter over medium heat. Add the leeks and sauté for about 5-7 minutes until tender. Stir in the garlic during the last minute.
- Cook the potatoes: Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for around 20 minutes or until the potatoes are tender.
- Blend until creamy: Use an immersion blender to purée the soup until smooth, or blend half for a chunkier texture.
- Stir in the cream: Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste.
- Garnish and serve: Serve hot, garnished with chopped chives or parsley. Enjoy with crusty bread or salad.
Notes
For a dairy-free version, substitute heavy cream with almond milk or cashew cream. Adjust seasoning to your taste as you go.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, creamy, potatoes, leeks, comfort food, vegetarian