Creamy Leek and Potato Soup

Name: Creamy Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 tbsp Olive oil; 3 large Leeks, white and light green parts only, thinly sliced and thoroughly washed; 3 cloves Garlic, minced; 4 cups Vegetable broth; 1.5 lbs Yukon Gold potatoes, peeled and diced; 1/2 cup Heavy cream (or milk/dairy-free alternative); 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; Fresh chives, chopped For garnish

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This elegant yet simple Creamy Leek and Potato Soup is a perfect meal for the transitional weather of March. Featuring sautéed leeks and diced potatoes simmered in a savory vegetable broth, then blended until smooth and finished with a touch of creaminess. It's a warming, wholesome, and incredibly flavorful soup that feels both indulgent and light, making the most of early spring leeks.

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Prep Time15 min

Cook Time30 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender or regular blenderColander

Instructions

1
Thoroughly clean the leeks: trim the root and tough dark green parts. Slice the white and light green parts thinly, then place in a colander and rinse under cold water, separating the rings to remove any hidden dirt. Drain well.
2
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the cleaned and sliced leeks. Sauté gently for 8-10 minutes, stirring occasionally, until the leeks are very soft and translucent, but not browned. Add minced garlic and cook for another minute until fragrant.
3
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
4
Remove the pot from the heat. Carefully blend the soup until smooth using an immersion blender directly in the pot, or by transferring it in batches to a regular blender (be cautious with hot liquids in a blender). Return the blended soup to the pot if using a regular blender.
5
Stir in the heavy cream. Season with salt and black pepper to taste. Heat gently for a few more minutes over low heat, ensuring it doesn't boil after adding cream. Ladle into bowls and garnish with fresh chopped chives before serving.

Nutrition

Calories320 kcal

Protein7g

Fat18g

Carbohydrates

Frequently Asked Questions

How do I properly clean leeks to remove dirt?

Leeks often hide dirt between their layers. After trimming and slicing, place the slices in a colander and rinse thoroughly under cold running water, separating the rings with your fingers to ensure all grit is washed away. You can also soak them briefly in a bowl of water, then lift them out, leaving the dirt behind.

Can I make this soup vegan?

Yes, to make it vegan, use plant-based butter (or just olive oil) instead of butter, and a plant-based cream or milk alternative (like cashew cream, oat milk, or full-fat coconut milk) instead of heavy cream. Ensure your vegetable broth is also vegan.

Can this soup be frozen?

Yes, this soup freezes well. Let it cool completely, then transfer to airtight freezer-safe containers or bags. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of broth or water if it's too thick.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.