Description
A creamy and comforting potato leek soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons butter
- 1 large leek, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add the sliced leek to the pot and cook, stirring occasionally, for about 5 minutes until it becomes soft and fragrant.
- Peel and dice the 4 medium potatoes into small cubes.
- Once the leek has softened, add the diced potatoes to the pot and stir well.
- Pour in 4 cups of vegetable broth and stir to combine the ingredients.
- Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the pot.
- Place 1 bay leaf into the pot, ensuring it is submerged in the broth.
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- While the soup is simmering, heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant.
- Once the potatoes are tender, remove the pot from the heat and discard the bay leaf.
- Use an immersion blender to puree the soup until smooth and creamy, or transfer the soup in batches to a blender.
- After the soup has been blended, return it to low heat and stir in 1 cup of heavy cream.
- Taste the soup and adjust the seasoning with more salt and pepper if necessary.
- Allow the soup to heat through, then serve hot with a drizzle of extra cream if desired.
Notes
- Use a leek with a white to light green section for the best flavor, and make sure to clean it thoroughly to remove any dirt between the layers.
- For a creamier texture, blend the soup longer or use a regular blender instead of an immersion blender.
- You can substitute the vegetable broth with chicken broth for a different flavor profile.
- For a vegetarian version, ensure that the heavy cream is plant-based or use coconut milk.
- Top with fresh herbs like chives or parsley for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg