Description
A comforting and creamy soup made with tender potatoes and sweet leeks, perfect for chilly evenings and easy to prepare.
Ingredients
Scale
- 2 tablespoons butter
- 2 leeks, cleaned and thinly sliced
- 3 cloves garlic, minced
- 2 pounds potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the leeks and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Puree the soup using an immersion blender or a regular blender until smooth.
- Stir in the milk, heavy cream, dried thyme, salt, and pepper.
- Heat the soup over low heat until warmed through.
- Serve hot with crusty bread or crackers.
Notes
- The soup can be made in advance and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 45 mg