Purresuppe Leek Soup
Embrace the comforting flavors of Scandinavian-inspired cuisine with Purresuppe Leek Soup—a velvety, savory delight that highlights the subtle sweetness of leeks paired with the creamy richness of potatoes and heavy cream. This easy-to-make soup combines a handful of wholesome ingredients, including fresh leeks, garlic, and vegetable broth, to create a warming, nutrient-packed meal perfect for chilly evenings. Pureed to a silky smooth texture using an immersion blender, this recipe strikes the ideal balance of simplicity and elegance. Garnished with fresh parsley and served alongside slices of crusty bread, Purresuppe is a crowd-pleasing dish that’s both rustic and refined. Ready in just 40 minutes, it’s an excellent choice for busy weeknights or cozy gatherings. Make this classic leek soup your next go-to comfort food!
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Recipe Information
Ingredients
- 4 large (white and light green parts only) leeks
- 2 tablespoons butter
- 2 medium (minced) garlic cloves
- 2 medium (peeled and diced) potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground, adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 4 slices (optional, for serving) crusty bread
Instructions
Trim the leeks, discarding the dark green tops. Slice the white and light green parts in half lengthwise, then cut them into thin slices. Thoroughly rinse the slices to remove any dirt or grit.
In a large pot, melt the butter over medium heat. Add the leeks and cook for 5-7 minutes, stirring occasionally, until they are softened but not browned.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, then season with salt and black pepper to taste. Heat the soup gently over low heat, being careful not to let it boil.
Ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley.
Serve hot with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6151 mg | 267% | |
| Total Carbohydrate | 343.6 g | 125% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 46.5 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 678 mg | 52% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5358 mg | 114% | |
*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.
