Leek Cream of Potato Soup Recipe
A smooth, velvety potato soup made extra special with the addition of leeks, garlic, and a rich, creamy texture.
Ingredients
- 4 medium potatoes peeled and diced
- 1 large leek cleaned and sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or dairy-free cream
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp thyme
- Fresh parsley for garnish
Instructions
- Prepare the Leeks: Cut off the green tops of the leek and discard. Slice the white part and rinse thoroughly.
- Cook the Vegetables: Heat olive oil in a large pot. Sauté onions, garlic, and leeks until soft (about 5 minutes).
- Add Potatoes and Broth: Toss in diced potatoes, broth, salt, pepper, and thyme. Bring to a boil.
- Simmer the Soup: Reduce heat, simmer for 20 minutes or until potatoes are tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy.
- Finish and Serve: Stir in heavy cream and adjust seasoning if needed. Ladle into bowls and garnish with parsley.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 20%
- Calcium: 6%
- Iron: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Leeks: Make sure to wash the leeks thoroughly—they love to hide dirt in their layers.
- Cream: If you're feeling fancy, add a touch of truffle oil for an extra level of indulgence.
- Texture: If you like a chunkier soup, don’t blend it all the way. Leave some potato chunks for texture.
- Herbs: Fresh thyme and rosemary can make a great addition to the flavor profile.