Description
This creamy potato and leek soup recipe is a comforting and nourishing classic made with leeks, starchy potatoes, garlic, and broth. Perfect for chilly days, this gluten-free soup is easy to make, naturally creamy, and customizable with cream, bacon, or fresh herbs.
Ingredients
3 large leeks
2 tablespoons butter
2 cloves garlic
4 cups peeled and diced Russet or Yukon Gold potatoes
4 cups vegetable or chicken broth
1 cup heavy cream (optional)
Salt to taste
Black pepper to taste
Instructions
1. Slice leeks lengthwise, then chop and soak in cold water to remove dirt. Drain and pat dry.
2. In a large pot, melt butter over medium heat. Sauté leeks for about 10 minutes until soft. Add garlic and cook for 1 minute.
3. Add potatoes and broth. Bring to a boil, then simmer uncovered for 20 minutes or until potatoes are fork-tender.
4. Blend the soup with an immersion blender or in batches in a stand blender until smooth.
5. Return soup to pot and stir in cream if using.
6. Season with salt and pepper to taste.
7. Serve hot with optional toppings like herbs or croutons.
Notes
Use starchy potatoes like Russets or Yukon Golds for best texture.
Skip the cream for a lighter or dairy-free version.
Soup thickens as it sits, so thin with broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg