Description
Make a comforting and velvety potato leek soup that is perfect for a weeknight dinner or a cozy meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, cleaned and sliced
- 2 cloves garlic, minced
- 1.5 pounds Russet potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Fresh chives, chopped, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the sliced leeks and cook slowly until softened, about 8 to 10 minutes. Do not brown them.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes, broth, bay leaf, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
- Remove and discard the bay leaf.
- Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
- Return the pureed soup to the pot if necessary. Stir in the heavy cream (or coconut milk). Heat through gently, but do not boil.
- Taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh chives or croutons.
Notes
- To clean leeks effectively, slice them first, then rinse thoroughly in a bowl of water to remove trapped dirt.
- For a thicker soup without cream, mash some of the cooked potatoes against the side of the pot before blending.
- For a vegan version, use vegetable broth and full-fat coconut milk or cashew cream instead of heavy cream.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 34
- Fiber: 4
- Protein: 6
- Cholesterol: 65