Description
A classic and creamy potato leek soup made with tender potatoes, sautéed leeks, and simple seasonings, blended into a silky and comforting dish.
Ingredients
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- 2 tbsp butter
- 2 large leeks (white and light green parts only), sliced and rinsed
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 medium potatoes (about 2 lbs), peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk, cream, or dairy-free alternative
- Chopped chives or parsley, for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat. Add leeks and sauté until softened, about 7-8 minutes.
- Add garlic, salt, and pepper, and cook for 1 minute more.
- Stir in diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Use an immersion blender or transfer to a blender in batches to puree until smooth.
- Stir in milk or cream, and heat through. Adjust seasoning as needed.
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
- For a chunkier texture, blend only part of the soup.
- Use Yukon Gold potatoes for a naturally creamy consistency.
- This soup keeps well in the fridge for up to 4 days and freezes well.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg