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Creamy Potato and Leek Soup

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1h

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6 servings

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This velvety and comforting Creamy Potato and Leek Soup is a perfect blend of tender potatoes, delicate leeks, and a touch of cream. The leeks add a subtle onion flavor that complements the creamy potatoes, while the herbs and spices provide a delightful depth of taste. This hearty soup is perfect for a cozy lunch or dinner, and it's sure to become a family favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ingredients

Peel and chop the potatoes into 1-inch pieces. Clean and slice the leeks, white and light green parts only. Mince the garlic.

2
Sauté the leeks and garlic

In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and minced garlic. Sauté for 5-7 minutes, or until softened and fragrant.

3
Add the potatoes and seasonings

Add the chopped potatoes, dried thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.

4
Add the broth and simmer

Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, or until the potatoes are tender.

5
Remove the bay leaf

Remove the bay leaf from the soup.

6
Blend the soup

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful when blending hot liquids.

7
Add the cream

Stir in the heavy cream. Simmer for 2-3 minutes, or until heated through.

8
Serve

Ladle the Creamy Potato and Leek Soup into bowls and serve hot.

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