Potato Leek Soup
User Reviews
4.5
123 reviews
Excellent
Potato Leek Soup
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This creamy potato leek soup is always a favorite and easy to make at home. Serve with crusty bread and a salad for a simple and delicious meal.
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Ingredients
- 4 large leeks
- 2 tablespoons Butter, can use olive oil
- 4 cloves garlic minced
- 2 pounds Yukon Gold potatoes, washed peeled, and chopped
- 5 cups vegetable broth, can use chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream, or more to taste
- chopped fresh chives, for garnish, optional
Instructions
- With a sharp knife, cut off roots and the tough dark green part of the leeks. Slice the white and light green part of the leeks into 1/4-inch-thick slices. Place in a colander and rinse well under cold water to remove the dirt. Drain well.
- In a large Dutch oven or pot, melt the butter over medium heat. Add the leeks and sauté until tender, about 8 to 10 minutes. Add the garlic and cook for 1 minute.
- Add the potatoes, broth, thyme, salt, and pepper. Bring to a boil and turn the heat to low. Cover and simmer for 15 to 20 minutes, until potatoes are fork tender.
- Use an immersion blender to blend the soup in the pot. Blend until smooth, but don’t over blend or the soup will get gummy in texture.
- Alternatively, you can blend the soup in a large blender. Let the soup cool for a few minutes before blending so it’s not steaming hot.Fill the blender halfway, don’t fill it any fuller or you will have an explosion. Place a towel over the top of the blender. Hold the towel in place with your hand and blend the soup. Pour pureed soup back into the pot. Repeat with remaining soup and return to the pot.
- Once the soup is all blended, stir in the heavy cream. Taste and adjust salt and pepper, if necessary. Gently warm over low heat.
- To serve, pour the soup into bowls and garnish with fresh chives, if desired.
Notes
- If you prefer a chunky potato leek soup, you can use a potato masher instead of an immersion blender or blender to give you a chunkier soup texture.
- Store leftover soup in the fridge for up to 4 days. Freeze for up to 3 months in a freezer container.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
32mg
(11%)
Sodium
1228mg
(51%)
Potassium
775mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1825IU
(37%)
Vitamin C
38mg
(42%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 1228mg | 51% |
| Potassium | 775mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 38mg | 42% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
123 reviews
Excellent
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