Description
A heartwarming and creamy potato and leek soup, perfect for chilly days and family gatherings.
Ingredients
Scale
- 2 tablespoons butter
- 3 leeks, sliced
- 2 cloves garlic, minced
- 4 medium potatoes (Russet or Yukon Gold), chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or sour cream
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat. Add sliced leeks and sauté for about 5 minutes until tender and translucent.
- Stir in minced garlic and let flavors mingle for about another minute.
- Toss in chopped potatoes, season with salt and pepper, then pour in 4 cups of broth. Bring to a boil, then simmer until potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
- Stir in 1 cup of heavy cream or sour cream. Add chopped thyme or parsley, taste and season as necessary.
- Ladle into bowls, garnish with fresh herbs or a drizzle of cream, and serve with crusty bread.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
Keywords: soup, potato, leek, comfort food, vegetarian