Leek and Potato Soup
Warm, velvety, and brimming with comforting flavors, this Leek and Potato Soup is the ultimate choice for cozy, homemade goodness. Featuring the natural sweetness of sautéed leeks and onions, combined with the creamy texture of pureed potatoes and a hint of fresh garlic, this classic soup is made even more indulgent with a splash of heavy cream. Simmered in vegetable or chicken stock for depth, its simple yet hearty ingredients come together in under an hour, making it perfect for weeknight dinners or elegant starters. Finished with freshly chopped chives for a touch of color and freshness, this dish is as visually stunning as it is delicious. Ideal for warming up on chilly nights, this easy Leek and Potato Soup recipe is a must-try for fans of comforting soups and seasonal produce. Keywords: Leek and Potato Soup recipe, creamy soup, comfort food, homemade soup, quick dinner ideas, cozy recipes, vegetable soups.
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Recipe Information
Ingredients
- 3 leeks
- 500 grams potatoes
- 50 grams unsalted butter
- 1 medium onion
- 2 garlic cloves
- 1 liter vegetable or chicken stock
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
Clean the leeks thoroughly to remove any grit or dirt. Trim the root end and tough dark green tops, then slice the remaining white and light green parts thinly.
Peel and dice the potatoes into small, uniform cubes to ensure even cooking.
Peel and finely chop the onion and garlic cloves.
In a large pot, melt the unsalted butter over medium heat.
Add the chopped onion and garlic to the pot. Sauté for about 5 minutes until the onion is translucent and fragrant.
Stir in the sliced leeks and cook for an additional 5 minutes until they begin to soften.
Add the diced potatoes to the pot, stirring to combine with the leek mixture.
Pour in the vegetable or chicken stock and bring the mixture to a simmer. Cover the pot and continue to cook for 20 minutes or until the potatoes are tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
Return the pot to the stovetop over low heat, then stir in the heavy cream.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly chopped chives for added flavor and color.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 821 mg | 17% | |
*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.
