Leek and Potato Soup
Warm, creamy, and irresistibly comforting, this Leek and Potato Soup is the perfect soul-soothing dish for any season. Featuring tender leeks, velvety potatoes, and a hint of garlic, this classic recipe is blended to silky perfection and finished with a swirl of heavy cream for an indulgent touch. The secret to its rich, layered flavor lies in the gentle sautéing of leeks and onions in buttery goodness before simmering them with hearty vegetable or chicken stock. Ready in under an hour, this easy-to-make soup is a versatile crowd-pleaser, ideal for a cozy family dinner or as an elegant starter for guests. Garnished with fresh chives, it’s as visually appealing as it is delicious. Whether served with crusty bread or savored on its own, this timeless recipe is a must-try for soup lovers! Keywords: leek and potato soup, creamy soup recipe, classic comfort food, easy soup recipe.
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Ingredients
- 3 leeks
- 500 grams potatoes
- 50 grams unsalted butter
- 1 medium onion
- 2 garlic cloves
- 1 liter vegetable or chicken stock
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives
Directions
Step 1
Clean the leeks thoroughly to remove any grit or dirt. Trim the root end and tough dark green tops, then slice the remaining white and light green parts thinly.
Step 2
Peel and dice the potatoes into small, uniform cubes to ensure even cooking.
Step 3
Peel and finely chop the onion and garlic cloves.
Step 4
In a large pot, melt the unsalted butter over medium heat.
Step 5
Add the chopped onion and garlic to the pot. Sauté for about 5 minutes until the onion is translucent and fragrant.
Step 6
Stir in the sliced leeks and cook for an additional 5 minutes until they begin to soften.
Step 7
Add the diced potatoes to the pot, stirring to combine with the leek mixture.
Step 8
Pour in the vegetable or chicken stock and bring the mixture to a simmer. Cover the pot and continue to cook for 20 minutes or until the potatoes are tender.
Step 9
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
Step 10
Return the pot to the stovetop over low heat, then stir in the heavy cream.
Step 11
Season the soup with salt and black pepper to taste.
Step 12
Serve hot, garnished with freshly chopped chives for added flavor and color.
Nutrition Facts
| Serving size | (2083.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1466.0 |
| Total Fat 80.1g | 0% |
| Saturated Fat 45.8g | 0% |
| Cholesterol 210.7mg | 0% |
| Sodium 6094.0mg | 0% |
| Total Carbohydrate 166.2g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 25.6g | |
| Protein 25.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 343.4mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 3729.5mg | 0% |
Source of Calories