Description
Indulge in the comforting warmth of Creamy Potato Leek Soup, a delightful blend of earthy potatoes and sweet leeks, finished with a touch of heavy cream. This luscious soup is perfect for cozy nights in or elegant dinner gatherings, promising to wrap you in velvety goodness with each spoonful. Its simple preparation makes it accessible for home cooks of all skill levels, while its rich flavors will leave a lasting impression on your guests.
Ingredients
Scale
- 4 medium Yukon Gold potatoes (about 2 lbs), diced
- 3 leeks, cleaned and sliced (white and light green parts only)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the leeks and onion until translucent (about 5 minutes).
- Add minced garlic and diced potatoes; cook for an additional minute.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and simmer for about 20 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth (or pulse half for a chunkier texture).
- Stir in heavy cream, season with salt and pepper, and heat through without boiling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg