A classic creamy potato leek soup that’s perfect as a warm, nourishing meal.
Potato Leek Soup
A classic creamy potato leek soup that’s perfect as a warm, nourishing meal.
Ingredients
- 3 large leeks white and light green parts only, sliced and rinsed
- 4 medium potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- to taste salt and pepper
Instructions
- Melt butter in a large pot over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the diced potatoes and broth, bringing to a simmer. Cook until the potatoes are tender, about 20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream, season with salt and pepper to taste, and heat through.
- Serve the soup warm, garnished with optional toppings if desired.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 400mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 2mg
Very easy to make! My kids even liked it, which is saying a lot!! 😄 I’ll definitely keep this in my recipe box.
That’s awesome to hear! Kids can be picky, so you must’ve done something right! 👍
I followed the recipe but it came out kinda bland. Maybe needs more seasoning? I don’t know. My family didn’t love it.
Potatos are not soup. I prefer my leeks in a stir fry or something. This ain’t what I expected.
This soup is absolutely delicious! So creamy and comforting. I added some bacon bits on top for extra flavor. Will make again for sure!
I’m glad you liked it! Bacon bits sound like a great addition. I usually don’t add cream, but I might try it your way next time!