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–+ servings
Delicious bowl of homemade Potato Leek Soup topped with fresh herbs.
Serine Milo

Potato Leek Soup

A soothing and creamy soup with a delightful blend of leeks and potatoes, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetable Base
  • 4 large leeks (white and light green parts, cleaned and chopped)
  • 4 medium potatoes (about 2 pounds, peeled and diced; Yukon Golds are great)
  • 1 medium onion (chopped)
Cooking Ingredients
  • 4 tablespoons butter (or olive oil for a vegan option)
  • 4 cups vegetable or chicken broth
Cream and Seasoning
  • 1 cup heavy cream (substitutable with coconut milk for a vegan version)
  • to taste Salt and pepper
  • to taste Fresh herbs (like chives or dill, for garnish; optional)

Method
 

Preparation
  1. Melt the butter (or olive oil) in a large pot over medium heat.
  2. Add chopped onions and leeks; sauté for 5-7 minutes until soft and fragrant.
Cooking
  1. Add diced potatoes and stir to coat in the butter and leek mixture.
  2. Pour in the broth and bring to a light simmer; cook for about 20 minutes until potatoes are fork-tender.
  3. Blend the soup using an immersion blender until smooth or to your desired texture.
  4. Stir in the heavy cream and season with salt and pepper. Let it sit on low heat for a few more minutes.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 11gSodium: 600mgFiber: 4gSugar: 2g

Notes

For extra flavor, infuse with thyme or rosemary during simmering. Add cayenne or smoked paprika for a kick. A crisp baguette, croutons, or a salad pairs beautifully with this soup. This recipe is gluten-free.

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