Description
A smooth and rich soup that combines leeks and potatoes for a comforting dish, perfect for chilly days.
Ingredients
Scale
- 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
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
- Add the diced potatoes and broth; bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender.
- Stir in the heavy cream and season with salt and pepper.
- 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