Potato Leek Soup Recipe
This Potato Leek Soup recipe is a simple and elegant dish that brings together the mild, savory flavors of leeks and creamy potatoes. Blended to a smooth consistency, this classic soup is rich yet light, making it a perfect starter or main dish for a cozy meal. Made with basic ingredients and easy to prepare, it’s ideal for any weeknight dinner or a comforting lunch. Serve with crusty bread or a salad for a complete, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 large leeks (white and light green parts), thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onions, garlic, and leeks, sauté until softened, about 5-7 minutes.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh chives or parsley and a drizzle of olive oil, if desired.
Notes
- For a lighter version, substitute heavy cream with milk or a dairy-free alternative.
- If you prefer a chunkier texture, blend only half the soup and leave some potato pieces whole.
- Leeks should be thoroughly washed as they tend to hold dirt between the layers.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
Find it online: https://emiliarecipes.com/potato-leek-soup-recipe/