Leek Cream Soup
Experience the ultimate comfort with this luxurious Leek Cream Soup, a velvety blend of tender leeks, creamy potatoes, and rich heavy cream. This quick and easy recipe combines the earthy sweetness of sautéed leeks with the hearty goodness of Yukon Gold potatoes, all simmered in a flavorful base of chicken or vegetable stock. Perfectly seasoned with garlic, onion, and a dash of black pepper, this soup is pure comfort in a bowl. Finished with heavy cream for a luscious texture and garnished with fresh chives for a touch of elegance, it's an ideal choice for cozy weeknight dinners or an impressive starter. Ready in just 45 minutes and serving four, this Leek Cream Soup is a satisfying way to warm up your day.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 3 large leeks (white and light green parts only)
- 1 medium onion
- 2 cloves garlic cloves
- 2 medium potatoes (Yukon gold, peeled and diced)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives (optional, for garnish)
Instructions
Trim the dark green tops and root ends from the leeks. Slice the leeks lengthwise, then chop them into half-inch pieces. Soak the chopped leeks in a large bowl of cold water, swishing them around to remove any grit. Lift the leeks out of the water with your hands and transfer to a colander to drain.
Peel and dice the onion and garlic cloves. Peel and cut the potatoes into small cubes.
In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Cook, stirring frequently, until the vegetables become soft and translucent, about 5-7 minutes.
Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable stock, and bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can blend the soup in batches in a countertop blender and return it to the pot.
Stir in the heavy cream and season with salt and black pepper. Cook for another 2-3 minutes over low heat until heated through, but do not boil.
Serve the soup hot, garnished with a sprinkle of chopped chives if desired. Enjoy your delicious Leek Cream Soup!
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2887 mg | 61% | |
*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.
