Leek Potato Soup
Cozy up with a comforting bowl of Leek Potato Soup, a velvety classic that’s as satisfying as it is simple to make. This heartwarming recipe combines the mild sweetness of sautéed leeks and creamy potatoes, simmered to perfection in a rich chicken or vegetable stock. Blended until silky smooth and finished with a luxurious splash of heavy cream, this soup strikes the perfect balance of hearty and elegant. With a prep time of just 15 minutes, it’s an ideal choice for busy weeknights or a light yet flavorful starter for gatherings. Garnish with a sprinkle of fresh parsley for a pop of color and earthy freshness. Whether you’re craving comfort food or looking to impress at the dinner table, this Leek Potato Soup delivers in every spoonful.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium potatoes
- 3 tablespoons unsalted butter
- 2 large garlic cloves
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim and clean the leeks. Slice them in half lengthwise, then chop into thin half-moons. Rinse the chopped leeks thoroughly in a bowl of cold water to remove any dirt or grit, then drain well.
Peel and chop the potatoes into small chunks, roughly 1-inch pieces.
In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté for 6-8 minutes, stirring occasionally, until softened but not browned.
Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes, until fragrant.
Add the diced potatoes to the pot and stir well to coat in the butter and leek mixture.
Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a blender, then return to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning if needed.
Reheat the soup gently over low heat, if necessary, taking care not to boil after adding the cream.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 7779 mg | 338% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 30.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5567 mg | 118% | |
*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.
