Description
A creamy and comforting leek and potato soup, perfect for chilly days.
Ingredients
Scale
- 3 large leeks, cleaned and sliced
- 2 pounds potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 5 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh herbs (optional)
Instructions
- Wash leeks thoroughly, slice thinly. Peel and dice potatoes. Mince the garlic.
- Heat olive oil or butter in a large soup pot over medium heat. Add leeks and garlic, sauté until soft.
- Add potatoes and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
- Use an immersion blender or regular blender to puree soup until smooth and creamy.
- Season with salt and pepper to taste. Garnish with herbs or crispy leeks and serve warm.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to three days.
- For a richer flavor, consider adding bacon or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg