Description

A creamy and comforting potato leek soup made with tender potatoes, sweet leeks, and savory broth. Perfect for chilly days, this classic soup is simple, flavorful, and naturally vegetarian.

Ingredients

3 large leeks, cleaned and sliced (white and light green parts only)
1.5 lbs (about 4 cups) potatoes, peeled and diced (Yukon Gold or Russet)
2 tbsp olive oil or unsalted butter
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream or milk (optional)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (adjust to taste)
Fresh herbs like thyme or chives, for garnish (optional)

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Instructions

Slice the leeks and rinse thoroughly to remove dirt and grit. Drain well.
In a large pot, heat olive oil or butter over medium heat. Add leeks and garlic, cooking until soft and fragrant, about 5-7 minutes.
Add diced potatoes and stir to coat with the leek mixture.
Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until potatoes are fork-tender.
Use an immersion blender to blend the soup until smooth, or blend in batches using a countertop blender.
Stir in cream or milk if using, and season with salt and pepper to taste.
Garnish with fresh herbs like chives or thyme, and serve warm.

Notes

For a vegan version, use olive oil and skip the cream or use plant-based milk.Blend only part of the soup for a chunkier texture if desired.Enhance flavor by adding bay leaf or fresh thyme while simmering (remove before blending).Add red pepper flakes or cayenne for a spicy version.Great for meal prep — freezes well for up to 2 months.

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg