Leek and Potato Soup Fall Dinner Recipe
Leek and potato soup is the warm embrace you need on a chilly fall evening. If you’re tired of bland, soupy disappointments, this recipe will change your perspective. It’s classic comfort food with a refined edge. The creamy potatoes mingle with leeks, bringing a bit of elegance to your usual bowl of starch. Sure, you could just have plain potato soup, but why settle when you can elevate it with the subtle sweetness of leeks? So, take a seat, sip your soup, and try not to be too impressed by how sophisticated your dinner just became.
Leek and Potato Soup Fall Dinner Recipe
A creamy, comforting soup combining the earthiness of potatoes with the subtle sweetness of leeks, perfect for fall dinners.
Ingredients
- 4 medium-sized potatoes peeled and diced
- 2 leeks cleaned and sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh thyme optional
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion, leeks, and garlic. Sauté until softened (about 5 minutes).
- Add diced potatoes, broth, and thyme. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, until potatoes are tender.
- Blend the soup with an immersion blender until smooth.
- Stir in milk or cream, and adjust seasoning with salt and pepper.
- Heat through and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Vitamin A: 10%
- Vitamin C: 20%
- Calcium: 8%
- Iron: 6%
- Potassium: 12%
Additional Notes/Tips
- For extra richness, swap the milk for heavy cream.
- Add crispy bacon bits for a savory crunch.
- Leftovers keep well in the fridge for up to 3 days, making it ideal for meal prep.
- Garnish with fresh herbs like parsley or thyme for an added burst of freshness.
