Ingredients
Scale
- 4 medium potatoes (about 1.5 lbs), peeled and diced
- 3 large leeks, cleaned and sliced
- 4 cups vegetable stock
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Fresh herbs (optional, e.g., chives or thyme)
Instructions
- Prep the ingredients by washing and peeling the potatoes; cut them into even-sized cubes. Trim and slice the leeks thinly, rinsing them thoroughly to remove any grit.
- In a large pot, heat olive oil or butter over medium heat. Add sliced leeks and sauté for 5-7 minutes until soft and fragrant.
- Add diced potatoes and vegetable stock to the pot; bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
- Remove from heat and blend the soup using an immersion blender until smooth. Alternatively, transfer in batches to a countertop blender.
- Stir in heavy cream gradually while tasting; season with salt and pepper as desired. Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg