Description
Creamy Potato Leek Soup is the ultimate comfort food, perfect for chilly days. This velvety soup combines earthy Yukon Gold potatoes and sweet leeks, creating a rich harmony of flavors that warms the soul. With its inviting aroma and delightful creaminess, it’s ideal as an appetizer or a cozy lunch paired with crusty bread. Enjoy each spoonful garnished with fresh herbs for an elegant touch.
Ingredients
Scale
- 2 cups Yukon Gold potatoes, peeled and diced
- 2 cups leeks, cleaned and sliced (white part only)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Clean leeks thoroughly under cold water. Slice them into thin rounds, separating the white parts from the green tops. Peel and dice potatoes.
- In a large pot, melt butter over medium heat. Add leeks and sauté for about 5 minutes until soft.
- Add potatoes and vegetable broth to the pot, ensuring vegetables are fully submerged. Bring to a boil, then reduce heat to simmer for about 20 minutes until potatoes are tender.
- Blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Return soup to low heat and stir in heavy cream gradually, adjusting seasoning with salt and pepper as needed. Serve hot, garnished with reserved leek greens or fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added flavor, incorporate thyme or dill during cooking. For a vegan version, substitute heavy cream with coconut milk and ensure all ingredients are plant-based.