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Potato Leek Soup
Indulge in this comforting Potato Leek Soup, a creamy, rich, and easy recipe perfect for any season. Enjoy hot or cold with your favorite bread.
Course
Soup
Cuisine
French
Keyword
heavy cream, reeks, Russet potatoes
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
1211
kcal
Author
Corrie
Ingredients
4
large russet potatoes
peeled and diced
2
large leeks
cleaned and sliced (white and light green parts)
4
tablespoons
unsalted butter
4
cups
chicken or vegetable broth
1
cup
heavy cream
Salt and pepper to taste
Instructions
Melt the butter in a large pot over medium heat. Add the leeks and cook until soft and translucent, about 10 minutes.
Add the potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Blend the soup using an immersion blender or in batches using a countertop blender until it reaches your desired consistency.
Stir in the heavy cream, and season with salt and pepper. Heat for an additional 2-3 minutes until hot.
Serve warm with your choice of bread or toppings.
Notes
Make sure to clean the leeks thoroughly as they often trap dirt between their layers.
Cut the potatoes into similar size pieces for even cooking.
Adjust the thickness of the soup by adding more or less broth.
The soup can be left chunky, blended for a smooth finish, or you can blend half and leave half chunky for texture.
Use fresh herbs like thyme, parsley, or chives to add an extra layer of flavor.
Nutrition
Calories:
1211
kcal
|
Carbohydrates:
7
g
|
Protein:
7
g
|
Fat:
131
g
|
Saturated Fat:
84
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
33
g
|
Trans Fat:
2
g
|
Cholesterol:
389
mg
|
Sodium:
70
mg
|
Potassium:
240
mg
|
Sugar:
7
g
|
Vitamin A:
4898
IU
|
Vitamin C:
1
mg
|
Calcium:
171
mg
|
Iron:
0.3
mg