Description
Experience the warmth of a comforting bowl of creamy potato leek soup, perfect for chilly evenings. This easy recipe blends tender potatoes and sweet leeks for a delightful dish.
Ingredients
Scale
- 3 leeks, cleaned and sliced
- 4 medium Russet potatoes, peeled and diced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- Fresh thyme, for seasoning
Instructions
- Sauté the leeks: In a large pot over medium heat, drizzle olive oil and sauté the sliced leeks for 5-7 minutes until soft.
- Add potatoes and broth: Incorporate the diced potatoes and vegetable broth. Bring to a gentle boil and simmer for about 20 minutes until potatoes are fork-tender.
- Season: Once cooked, add salt, pepper, and fresh thyme leaves. Stir to combine.
- Blend: Carefully blend the mixture until smooth using an immersion blender or by transferring it to a regular blender.
- Final touches: Return the blended soup to low heat, stir in heavy cream, adjust seasoning if needed, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg