Creamy Potato Leek Soup
This creamy potato leek soup is a blend of tender potatoes, sautéed leeks, and rich cream. It's smooth, savory, and perfect as a starter or a light meal. You can add bacon or croutons for extra flavor!
- 2 tbsp nsalted butter ((or olive oil for vegan option))
- 3 medium leeks ((white and light green parts only, sliced))
- 4 medium potatoes ((peeled and diced))
- 4 cups vegetable broth
- 1 cup heavy cream ((or coconut milk for vegan option))
- 2 cloves garlic ((minced))
- Salt and pepper to taste
- Fresh chives or parsley ((for garnish))
- Sauté the Leeks and Garlic:
In a large pot, melt the butter (or heat olive oil) over medium heat. Add the sliced leeks and garlic, and sauté for 5-7 minutes until softened and fragrant, but not browned.
- Add the Potatoes and Broth:
Stir in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
- Blend the Soup:
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Stir in the Cream:
Stir in the heavy cream (or coconut milk for a vegan version). Season with salt and pepper to taste.
- Serve:
Ladle the soup into bowls, garnish with fresh chives or parsley, and serve warm. You can also add crispy bacon or croutons if you like!
Servings 4
- Amount Per Serving
- Calories 1000kcal
- % Daily Value *
- Total Fat 56g87%
- Saturated Fat 32g160%
- Cholesterol 180mg60%
- Sodium 2000mg84%
- Total Carbohydrate 112g38%
- Sugars 12g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
