Classic Leek and Potato Soup
Cozy up with a bowl of Classic Leek and Potato Soup, a timeless comfort food that’s as satisfying as it is simple to make. This creamy, velvety soup combines the delicate sweetness of buttery sautéed leeks with the heartiness of tender potatoes, all simmered in a rich vegetable stock. Enhanced with a splash of heavy cream and a hint of garlic, this recipe delivers a smooth, luxurious texture that’s sure to please any palate. Ready in under an hour and perfect for weeknight dinners or elegant appetizers, this crowd-pleaser is incredibly versatile. Garnish with fresh parsley for an inviting touch of color, and serve it alongside crusty bread for the ultimate comfort meal. Explore this classic soup recipe and savor pure comfort in every spoonful!
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium potatoes
- 3 tablespoons unsalted butter
- 1 large onion
- 2 cloves garlic
- 6 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Carefully clean the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts into thin rings. Rinse thoroughly to remove any grit or dirt.
Peel and dice the potatoes into 1-inch cubes. Set aside.
Dice the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the leeks and cook for another 5 minutes, stirring occasionally, until the leeks begin to soften.
Add the diced potatoes to the pot and stir to combine with the leeks and onions.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches using a countertop blender (be cautious with hot liquids).
Stir in the heavy cream and season with salt and black pepper. Adjust seasoning to taste.
Simmer the soup for another 5 minutes on low heat to heat through, but do not let it boil.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy your classic leek and potato soup!
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 57.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 8102 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
