Description
A comforting and creamy leek and potato soup that is perfect for any season.
Ingredients
Scale
- 2 large leeks
- 1 tablespoon olive oil or butter
- 2 cloves garlic (optional)
- 1 pound Yukon Gold or Russet potatoes
- 4 cups vegetable or chicken broth
- 0 teaspoon salt
- 0 teaspoon black pepper
- 2 tablespoons chopped chives or fresh herbs (optional)
Instructions
- Cut off the dark green tops and root ends of the leeks. Slice in half lengthwise and rinse under cold water to remove grit. Slice into thin half-moons.
- In a large pot, heat olive oil or butter over medium heat. Add leeks and sauté for 8–10 minutes until soft and fragrant. Add garlic during the final minute, if using.
- Add the diced potatoes and stir to combine. Pour in the broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes or until the potatoes are fork-tender.
- Blend the soup with an immersion blender for a creamy texture or mash part of it for a chunkier version.
- Season with salt and pepper to taste.
- Serve hot with a sprinkle of fresh chives or herbs, and enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing the soup in portions makes for an easy meal later on!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg