Potato and leek soup
Warm up with this creamy Potato and Leek Soup recipe! Made with fresh ingredients including olive oil, onion, garlic, potatoes, leeks, and vegetable broth, then finished with a touch of heavy whipping cream and garnished with crispy bread and chives. Perfect for a cozy meal.
- 15 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Potato and leek soup is a classic, comforting dish that’s perfect for a cozy meal. This hearty soup combines the earthiness of potatoes with the subtle sweetness of leeks, creating a delicious and satisfying experience. Ideal for a cold day, this recipe is both easy to make and full of flavor. Whether you are a seasoned home cook or a beginner, this step-by-step guide will help you create a fantastic bowl of potato and leek soup.
Ingredients:
Instructions:
- Peel and dice the potatoes.
- Clean the leeks thoroughly under running water to remove any dirt or sand and chop them (use only the white and light green parts).
- Chop the onion and mince the garlic.
- Slice the white bread into cubes for croutons.
- Finely chop the chives.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
- Add the diced potatoes and chopped leeks to the pot. Cook, stirring occasionally, for about 10 minutes until the leeks are soft.
- Pour in the vegetable broth, ensuring all the vegetables are covered.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender to achieve the desired smoothness. Be careful when blending hot liquids.
- Return the blended soup to the pot if using a countertop blender.
- Stir in the 1/2 cup of heavy whipping cream.
- Season with salt and pepper to taste.
- Keep the soup warm on low heat while you prepare the croutons.
- In a skillet, heat a small amount of olive oil over medium heat.
- Add the bread cubes and cook, stirring occasionally, until they are crispy and golden brown. This usually takes about 5-7 minutes.
- Ladle the hot soup into bowls.
- Top each bowl with a handful of croutons.
- Sprinkle chopped chives on top for garnish.
- Serve immediately and enjoy your delicious and hearty Potato and Leek Soup!
Tips:
- Use a high-quality vegetable broth to enhance the flavor of the soup. Homemade broth can make a big difference.
- Be sure to clean the leeks thoroughly as they often have soil trapped in their layers. A good rinse under running water or soaking them in a bowl of water can help.
- Cut the potatoes and leeks into uniform pieces to ensure they cook evenly.
- For a creamier texture, use an immersion blender to blend the soup directly in the pot. If you don’t have one, a regular blender will work; just be sure to blend in batches and be cautious with the hot liquid.
- If you wish to make a lighter version of the soup, you can substitute the heavy whipping cream with a lower fat cream or even milk.
- Toast the bread slices lightly before blending them into the soup. This will add a nice, subtle toasted flavor and help thicken the soup.
- Garnish with freshly chopped chives at the end for a burst of color and fresh flavor.
Potato and leek soup is not only delicious but also simple to prepare. With just a few basic ingredients and some helpful tips, you can create a warming, flavorful soup that is perfect for any occasion. Enjoy this wholesome dish with friends and family, and savor the delightful combination of textures and flavors. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 640 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 7g | 20% |
| Sugar 11g | 11% |
| Fat | |
| Fat 27g | 32% |
| Saturated 9g | 30% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 45mg | 8% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 4.11mg | 26% |
| Vitamin B6 0.93mg | 55% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 60mg | 66% |
| Vitamin E 1.20mg | 8% |
| Vitamin K 63ug | 54% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.41mg | 46% |
| Iron, Fe 4.82mg | 44% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 1.22mg | 11% |
| Water | |
| Water 530g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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