Creamy Leek and Potato Soup
Experience the comforting warmth of Creamy Leek and Potato Soup, a velvety blend of earthy leeks, tender potatoes, and rich, savory stock. This classic soup recipe is elevated with a touch of heavy cream for an irresistibly smooth texture, while a hint of garlic enhances its depth of flavor. Perfectly seasoned with salt and black pepper, this soul-soothing dish comes together in just 50 minutes, making it an ideal option for cozy weeknight dinners or elegant starters. Garnished with fresh parsley for a burst of color and freshness, this hearty soup is both satisfying and simple to prepare. Whether you're embracing the chill of fall or craving a bowl of creamy comfort, this leek and potato soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium potatoes
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
Instructions
Prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then rinse thoroughly to remove any dirt. Slice the leeks into thin rings.
Peel the potatoes and cut them into small cubes (about 1-inch pieces). Mince the garlic cloves finely.
In a large pot, heat the unsalted butter and olive oil over medium heat until melted. Add the sliced leeks and minced garlic, and sauté for about 5-7 minutes, stirring occasionally, until the leeks are soft and slightly translucent.
Add the diced potatoes to the pot and stir to coat them in the butter and leek mixture.
Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are very tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, and ground black pepper. Adjust seasoning to taste if needed. Reheat the soup gently over low heat without bringing it to a boil.
Ladle the soup into bowls, garnish with chopped parsley, and serve immediately. Enjoy your creamy leek and potato soup!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 5983 mg | 260% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 29.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5480 mg | 117% | |
*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.
