Creamy Potato Leek Soup
Indulge in the comforting, velvety richness of Creamy Potato Leek Soup, a timeless favorite that combines simplicity with sophisticated flavor. Featuring tender russet potatoes, sweet and aromatic leeks, and a hint of garlic, this recipe is blended to perfection for a silky-smooth texture. The addition of heavy cream lends it a luscious, creamy consistency, while fresh thyme and chives elevate each bowl with herbaceous depth. This one-pot wonder is ready in under an hour, making it an ideal choice for weeknight dinners or cozy gatherings. Whether you're seeking a hearty appetizer or a fulfilling main course, this soup is sure to delight your taste buds and warm your soul. Perfect for both beginner and seasoned cooks alike, Creamy Potato Leek Soup is a must-try recipe for lovers of classic comfort food!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 medium leek
- 2 cloves garlic
- 4 medium russet potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons chives
Instructions
Begin by preparing the leeks: cut off the dark green tops and root ends, then slice the leeks in half lengthwise. Rinse each half under running water to remove any dirt or grit. Slice the leeks into thin half-moons.
Mince the garlic cloves and set aside.
Peel and dice the russet potatoes into 1-inch cubes.
In a large pot over medium heat, melt the unsalted butter.
Add the sliced leeks to the pot, stirring occasionally, and cook until they are softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for about 20 minutes, or until the potatoes are very tender.
Using an immersion blender, blend the soup until smooth. Alternatively, if using a countertop blender, blend in batches, being cautious of the hot liquid.
Once blended, return the soup to the pot (if using a countertop blender) and stir in the heavy cream.
Season the soup with salt, black pepper, and fresh thyme. Adjust the seasoning as needed to taste.
Continue to heat the soup over low heat for another 5 minutes, but do not bring it to a boil.
Serve the creamy potato leek soup warm, garnished with freshly chopped chives.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 5183 mg | 225% | |
| Total Carbohydrate | 251.9 g | 92% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 33.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6130 mg | 130% | |
*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.
