Description
A comforting Potato and Leek Soup, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 leeks, chopped
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add leeks and sauté until soft.
- Add potatoes and vegetable broth; bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, optionally garnished with fresh herbs.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg