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Leek and Potato Soup Fall Dinner Recipe

Emily Carter
A creamy, comforting soup combining the earthiness of potatoes with the subtle sweetness of leeks, perfect for fall dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 250 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 10%
  • Vitamin C: 20%
  • Calcium: 8%
  • Iron: 6%
  • Potassium: 12%

Additional Notes/Tips

  1. For extra richness, swap the milk for heavy cream.
  2. Add crispy bacon bits for a savory crunch.
  3. Leftovers keep well in the fridge for up to 3 days, making it ideal for meal prep.
  4. Garnish with fresh herbs like parsley or thyme for an added burst of freshness.