Creamy Potato Leek Soup
Warm up on chilly days with this creamy potato leek soup, a comforting blend of earthy flavors and silky textures. Perfect for gatherings or cozy evenings, this simple recipe transforms humble ingredients into a bowl of happiness. Each spoonful promises warmth, nostalgia, and the joy of shared meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Ingredients
Scale
- 2 large Yukon Gold potatoes (about 1 pound), peeled and diced
- 3 medium leeks, cleaned and sliced (white and light green parts only)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons unsalted butter
- Salt and freshly cracked black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add sliced leeks and sauté until translucent, about 5 minutes.
- Add diced potatoes and pour in vegetable broth until potatoes are covered. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Using an immersion blender, blend the soup until smooth, or leave some chunks if desired.
- Stir in heavy cream, seasoning with salt and pepper to taste. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg