Quick Easy Potato Leek Soup 5fix
Warm, comforting, and ready in just 35 minutes, this Quick Easy Potato Leek Soup is the perfect recipe for busy nights or when you're craving a cozy, homemade meal with minimal effort. With just five main ingredients—silky leeks, creamy potatoes, rich vegetable broth, heavy cream, and butter—this soup delivers classic flavor with a luxurious texture. The sautéed leeks bring a subtle sweetness, while the potatoes create a velvety consistency after pureeing. Seasoned simply with salt and pepper, it allows the wholesome ingredients to shine. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe is perfect for a no-fuss, one-pot meal. Serve it piping hot, optionally topped with fresh chives or a swirl of cream, for a bowl of simple yet refined comfort. Ideal for meal prep, weeknight dinners, or a quick appetizer, this potato leek soup is a versatile classic that everyone will love!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 large leeks
- 4 medium potatoes
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Trim the leeks, removing the dark green tops and roots. Slice the white and light green parts into thin rounds. Rinse thoroughly to remove any dirt or grit.
Peel the potatoes and chop them into small cubes, roughly 1/2 inch in size.
In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until soft and fragrant. Do not let them brown.
Add the cubed potatoes and vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, and season with salt and black pepper to taste. Warm the soup over low heat for 2-3 minutes, but do not let it boil.
Serve hot, optionally garnished with a drizzle of cream, chopped chives, or a sprinkle of freshly cracked pepper. Enjoy your quick and easy potato leek soup!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 14.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1497 mg | 32% | |
*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.
