Recipe details
Lunch
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Creamy Potato and Leek Soup
1h
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
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.
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.
Add the potatoes and seasonings
Add the chopped potatoes, dried thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
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.
Remove the bay leaf
Remove the bay leaf from the soup.
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.
Add the cream
Stir in the heavy cream. Simmer for 2-3 minutes, or until heated through.
Serve
Ladle the Creamy Potato and Leek Soup into bowls and serve hot.
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