Description
Potato Leek Soup is a classic, comforting dish that combines the mild sweetness of leeks with the hearty texture of potatoes. This creamy soup is rich, flavorful, and easy to make with simple ingredients like vegetable broth, cream, and fresh herbs. Ideal as a starter or main course, it’s perfect for cooler weather and can be served with crusty bread or garnished with fresh herbs for added flavor.
Ingredients
- 3 large leeks, white and light green parts only, sliced
- 4 medium potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
- 1 bay leaf
Instructions
- In a large pot, melt butter over medium heat. Add leeks, onions, and garlic, sauté until softened (about 5 minutes).
- Add diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper. Heat for another 2 minutes without boiling.
- Garnish with chopped parsley and serve hot with crusty bread.
Notes
- For a vegan version, use coconut milk instead of cream and olive oil in place of butter.
- Adjust the consistency by adding more broth if needed.
- For extra flavor, top with crispy bacon or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 650mg