Description
A comforting, creamy soup made with leeks and potatoes, perfect for any season.
Ingredients
Scale
- 4 large leeks, cleaned and chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- In a large pot, heat the olive oil and butter over medium heat.
- Add the chopped leeks and sauté until softened, about 5-7 minutes.
- Stir in the diced potatoes and cook for another 2-3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
Keywords: Creamy Leek and Potato Soup, leek soup, potato soup, vegetarian soup, creamy soup recipe