Leek and Potato Soup
A velvety, golden-hued soup with a swirl of cream, showcasing the mild sweetness of leeks and the comforting heartiness of potatoes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 4g
comfortingAmericanvegetariandairysmoothvelvetyweeknightsoup
Ingredients
- 3 medium leeks
- 2 large potatoes
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Trim and slice leeks, then rinse thoroughly to remove grit.
- 2
Peel and dice potatoes into small chunks.
- 3
Melt butter in a pot and sauté leeks until soft, about 5 minutes.
- 4
Add potatoes and broth, bring to a boil, then simmer until potatoes are tender.
- 5
Blend soup until smooth, then stir in cream and season with salt and pepper.
- 6
Ladle into bowls and swirl extra cream on top.
Tools you’ll need
- large pot
- immersion blender
- chef's knife
- cutting board
- ladle
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