Potato and leek soup
Savory Potato and Leek Soup Recipe – A perfect blend of tender potatoes, fresh leeks, and aromatic garlic, simmered in a rich chicken gravy and water mix, topped with a dollop of light sour cream. Ready in under an hour, this comforting, creamy soup will warm your soul and please your taste buds.
- 05 Mar 2025
- Cook time 55 min
- Prep time 15 min
- 8 Servings
- 8 Ingredients
Potato and leek soup is a classic, comforting dish that's perfect for chilly evenings. With its creamy texture and rich flavor, this soup is sure to become a family favorite. This recipe blends the savoriness of leeks and garlic with the hearty goodness of potatoes for a satisfying meal.
Ingredients:
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the butter and allow it to melt, combining it with the olive oil.
- Add the sliced leeks to the pot. Cook, stirring occasionally, until the leeks are soft and starting to become translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
- Add the diced potatoes to the pot, stirring to combine with the leeks and garlic.
- Pour in the chicken gravy and water, stirring well.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and let it simmer, partially covered, for about 20-25 minutes, or until the potatoes are very tender.
- Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
- Return the smooth soup to the pot if using a countertop blender.
- Add the light sour cream to the blended soup, stirring continuously to combine until smooth and creamy.
- If the soup is too thick, you can add a bit more water or chicken gravy to achieve your desired consistency.
- Season with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with chopped chives or parsley if desired.
Tips:
- When preparing the leeks, make sure to clean them thoroughly to remove any dirt and grit that can be hidden between the layers.
- Cut the potatoes into uniform pieces to ensure they cook evenly.
- For a smoother texture, you can use an immersion blender to puree the soup once the potatoes are tender.
- Adjust the seasoning with salt and pepper according to your taste preference.
- If you prefer a richer soup, you can substitute heavy cream for the light sour cream, or add grated cheese when serving.
Enjoy your homemade potato and leek soup with a crusty piece of bread or a simple salad for a delicious and wholesome meal. This soup can also be stored in the refrigerator for a few days, making it a convenient option for leftovers. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.56g | 9% |
| Sugar 3.16g | 3% |
| Fat | |
| Fat 9g | 11% |
| Saturated 3.68g | 12% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 30mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.82mg | 11% |
| Vitamin B6 0.52mg | 30% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 2.08mg | 19% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 720mg | 21% |
| Selenium, Se 2.31ug | 4% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 310g | - |
| * 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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