Description
A velvety smooth soup with the earthy sweetness of leeks and comforting creaminess of potatoes, perfect for cozy meals.
Ingredients
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
4 medium russet potatoes, peeled and cubed
4 cups vegetable broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives for garnish
Instructions
Step 1: Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
Step 2: Add minced garlic and cook for another minute until fragrant.
Step 3: Add cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
Step 4: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
Step 5: Stir in heavy cream, salt, and pepper. Heat gently for 5 minutes without boiling.
Step 6: Ladle into bowls and garnish with fresh chives before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g