Magical Leek Soup
Experience comfort in a bowl with this velvety Magical Leek Soup, a delightful blend of simple ingredients transformed into pure elegance. Combining the sweet, delicate flavor of softened leeks and creamy potatoes with the aromatic depth of garlic, thyme, and bay leaf, this recipe creates a soothing, satisfying meal. Finished with a touch of heavy cream for richness, it’s perfect for a cozy night in or as an impressive starter for guests. What sets this leek and potato soup apart is its smooth texture, achieved with an immersion blender, and the optional garnish of fresh chives that adds a burst of color and flavor. Ready in under an hour, this warming vegetarian soup is a go-to for weeknight dinners or meal prep. Discover the magic of simplicity with this creamy leek soup that’s as nourishing as it is delicious.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large leeks
- 2 medium potatoes
- 2 tablespoons unsalted butter
- 2 large garlic cloves
- 6 cups vegetable broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives (optional, for garnish)
Instructions
Trim the dark green tops and roots off the leeks. Slice the remaining white and light green parts lengthwise, and rinse thoroughly under running water to remove any grit. Slice into thin half-moons.
Peel and dice the potatoes into small cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté gently for 5-7 minutes until they are softened but not browned.
Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.
Add the diced potatoes, vegetable broth, bay leaf, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf and thyme sprigs. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, being cautious with the hot liquid.
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Serve the soup warm, garnished with fresh chives if desired.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 25.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1865 mg | 40% | |
*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.
