Creamy Potato and Leek Soup

Name: Creamy Potato and Leek Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 2 tbsp Unsalted butter; 3 large Leeks, white and light green parts only, thinly sliced and thoroughly rinsed; 4 cups Yukon Gold potatoes, peeled and diced (about 1.5 lbs); 6 cups Vegetable broth; 1 tsp Salt, or to taste; 1/2 tsp Black pepper, or to taste; 1/2 cup Heavy cream; 2 tbsp Fresh chives, chopped, for garnish

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This classic soup is a celebration of simple, wholesome ingredients. Leeks are gently sautéed until sweet and fragrant, then combined with diced potatoes and simmered in vegetable broth until fork-tender. A touch of cream at the end creates a luxurious texture, making it both satisfying and elegantly simple. Garnished with fresh chives, it's a delightful starter or light meal.

speichern

Prep Time20 min

Cook Time25 min

Servings4-6 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender (or regular blender)

Ingredients

2 tbsp Olive oil2 tbsp Unsalted butter3 large Leeks, white and light green parts only, thinly sliced and thoroughly rinsed4 cups Yukon Gold potatoes, peeled and diced (about 1.5 lbs)6 cups Vegetable broth1 tsp Salt, or to taste1/2 tsp Black pepper, or to taste1/2 cup Heavy cream2 tbsp Fresh chives, chopped, for garnish

Instructions

1
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until softened and translucent but not browned.
2
Add the diced potatoes, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
3
Remove the pot from the heat. Carefully purée the soup using an immersion blender until smooth, or transfer in batches to a regular blender (be cautious with hot liquids). If using a regular blender, return the puréed soup to the pot.
4
Stir in the heavy cream. Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth until desired consistency is reached.
5
Gently reheat the soup over low heat, ensuring it does not boil after adding the cream. Ladle into bowls and garnish with fresh chopped chives before serving.

Nutrition

Calories380 kcal

Protein8g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I make this soup vegan?

Yes, you can substitute the butter with vegan butter or more olive oil, and use a plant-based cream (like cashew cream or full-fat coconut milk) instead of heavy cream. Ensure your vegetable broth is also vegan.

Can I freeze potato and leek soup?

While technically possible, freezing dairy-based soups can sometimes lead to a slightly grainy texture upon reheating. It's best enjoyed fresh. If you must freeze, omit the heavy cream until reheating, then stir it in.

How can I thicken the soup if it's too thin?

If the soup is too thin after blending, you can simmer it gently uncovered for a few more minutes to reduce, or mash a few extra cooked potatoes into it. A cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can also be added and simmered until thickened.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.