Creamy Leek & Potato Soup

Why Make This Recipe

Creamy Leek & Potato Soup is a comforting and delicious dish that warms you up on chilly days. This soup is smooth, rich, and very easy to make. The combination of leeks and potatoes gives it a unique flavor that is both satisfying and nourishing. It’s perfect for a quick lunch or a cozy dinner. Plus, you can make a big batch to enjoy throughout the week!

How to Make Creamy Leek & Potato Soup

Here’s a straightforward recipe to help you create this delightful soup:

Ingredients

• 2 tablespoons olive oil
• 3 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh herbs (such as chives or parsley) for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
2. Add the diced potatoes and broth; bring to a boil.
3. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot, garnished with chopped herbs.

How to Serve Creamy Leek & Potato Soup

Serve this soup hot in bowls. You can pair it with crusty bread for dipping or a fresh salad on the side. Adding a sprinkle of fresh herbs on top not only adds flavor but also makes the soup look appealing.

How to Store Creamy Leek & Potato Soup

If you have leftovers, let the soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 5 days. You can also freeze the soup in freezer-safe containers for about 3 months. Just remember to thaw it in the fridge overnight before reheating.

Tips to Make Creamy Leek & Potato Soup

• Make sure to clean the leeks thoroughly. They often have dirt hidden between the layers.
• Don’t skip on the heavy cream, as it gives the soup its rich texture.
• For extra flavor, try adding garlic or thyme when sautéing the leeks.
• Use an immersion blender for easy blending directly in the pot, or be careful when using a regular blender with hot liquids.

Variation

For a lighter version, you can replace heavy cream with milk or a plant-based alternative. If you want a bit of heat, consider adding a pinch of red pepper flakes or some diced jalapeños.

FAQs

1. Can I use frozen leeks in this recipe?
Yes, frozen leeks can be used, but fresh leeks give the best flavor and texture.

2. Is this soup gluten-free?
Yes, this creamy leek and potato soup is gluten-free since it does not contain any gluten ingredients.

3. Can I add other vegetables?
Absolutely! You can add carrots, celery, or even spinach for added nutrition and flavor.

Conclusion

Creamy Leek & Potato Soup is not just delicious; it’s also easy to prepare. This soup is perfect for any occasion, and you can store it or enhance it with variations as you like. For more variations on potato soups, you may want to check out this Potato Leek Soup – Once Upon a Chef. Enjoy your cooking!

Creamy Leek & Potato Soup

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• Author: lydia
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A smooth and rich soup that combines leeks and potatoes for a comforting dish, perfect for chilly days.

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Ingredients

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• 2 tablespoons olive oil
• 3 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh herbs (such as chives or parsley) for garnish

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
2. Add the diced potatoes and broth; bring to a boil.
3. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot, garnished with chopped herbs.

Notes

For a lighter version, replace heavy cream with milk or a plant-based alternative. Add garlic or thyme for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Blending
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 45mg