Description
A comforting, rich, and velvety soup made with leeks and potatoes, perfect for a cozy night or as a dinner party starter.
Ingredients
Scale
- 2 leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using a blender, puree the soup until smooth. Return it to the pot and stir in the heavy cream.
- Season with salt and pepper to taste. Serve hot, garnished with fresh chives if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months. Reheat on the stove over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 66mg