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Creamy Potato and Leek Soup


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

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