Description
This Creamy Potato Leek Soup is a comforting and flavorful soup, perfect for a chilly evening. It’s easy to make and the combination of potatoes, leeks, and cream creates a rich and satisfying dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, thinly sliced and well-rinsed
- 4 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
- Fresh chives, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring frequently, until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, vegetable broth, water, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream. Heat through gently, but do not boil.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh chives.
Notes
- For a vegan version, substitute the heavy cream with full-fat coconut milk.
- If you prefer a chunkier soup, blend only half of the soup and leave the other half unblended.
- You can add other vegetables like carrots or celery to the soup for extra flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
