Creamy Potato and Leek Soup
User Reviews
5
Creamy Potato and Leek Soup
Description
Creamy Potato and Leek Soup highlights the mild sweetness of leeks lightly sautéed in olive oil, paired with garlic and diced potatoes simmered in chicken or vegetable broth. Blended with almond milk, the soup achieves a smooth and rich consistency without heaviness. Crumbled cooked bacon sprinkled on top introduces a crunchy, smoky note that complements the creamy base. Seasoned with salt and fresh ground pepper at multiple stages, it offers balanced flavors throughout.
The soup's texture is silky and thickened by pureeing the cooked potatoes and leeks together, while the almond milk softens the body without overwhelming dairy richness. A quick sauté of leeks at the start softens their flavor and releases natural sweetness. Adding garlic briefly preserves its freshness.
This soup serves well as a warming main course or a hearty starter. Toppings like additional sliced leeks and freshly ground black pepper add brightness and texture. It pairs nicely with crusty bread or a light salad for a complete meal.
For best results, use a heavy-bottomed pan to distribute heat evenly and prevent scorching. Yukon gold or russet potatoes provide good texture and creaminess. If preparing ahead, cool the soup completely before refrigerating to maintain freshness and flavor.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 leek thinly sliced
- 2 cloves garlic minced
- 3 potato peeled and diced into small cubes, medium
- 2 cup chicken broth or vegetable broth
- 2 cups almond milk
- 4 Bacon crumbled, cooked, strips
- salt to taste
- black pepper to taste
Instructions
- Heat oil in a pot over medium heat and saute sliced leeks for about 5 minutes or until soft, stirring occasionally. Season leeks to taste with salt and freshly ground black pepper. Add garlic and saute for about 30 seconds.
- Add potatoes and 2 cups chicken/vegetable broth to the pot and bring to a boil over medium high heat. Cover with a lid and boil for about 10 minutes, or until potatoes are very soft. Add 2 cups almond milk (less or more, depending on how thick or thin you like the soup). Using a hand blender, puree the soup until smooth. Again, season with salt and pepper to taste. Keep soup warm until it's time to serve.
- Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.
Notes
- Use a heavy-bottomed pot or dutch oven to prevent scorching and ensure even cooking.
- Yukon gold or russet potatoes both work well for a creamy texture.
- Allow soup to cool before storing if made ahead, then reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 210g | |
| Calories | 327kcal | 16% |
| Carbohydrates | 19.5g | 7% |
| Protein | 16.8g | 34% |
| Fat | 21.2g | 33% |
| Saturated Fat | 14.6g | 73% |
| Polyunsaturated Fat | 4.6g | 27% |
| Cholesterol | 37mg | 12% |
| Sodium | 407mg | 17% |
| Fiber | 3.7g | 15% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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