Creamy Potato Leek Soup
A velvety soup of potatoes and leeks, perfect comfort food.
This classic soup starts by sautéing leeks and onion in butter, then simmering potatoes in broth until tender. After puréeing until silky, it’s enriched with heavy cream for extra creaminess.
• Actualizado 4/25/2025
Tiempo de preparación
15 min
Tiempo de cocción
30 min
Tiempo total
45 min
Porciones
4
Ingredientes
- Vegetable Broth - 1 l
- Garlic - 2 cloves
- Potatoes - 500 g
- Parsley - 1 tbsp
- Leeks - 2 stalks
- Butter - 2 tbsp
- Onion - 1 pc
- Salt - 1 to taste
- Heavy Cream - 100 ml
Direcciones
Paso 1
Trim and thinly slice 2 leeks; rinse well.
Paso 2
Peel and dice 500 g potatoes.
Paso 3
Melt 2 tbsp butter in a pot; sauté leeks, 1 chopped onion and 2 minced garlic cloves until soft, about 5 min.
Paso 4
Add potatoes and 1 l vegetable broth; bring to a simmer.
Paso 5
Cook 20 min until potatoes are tender.
Paso 6
Purée until smooth.
Paso 7
Stir in 100 ml heavy cream; heat through.
Paso 8
Season with salt & pepper.
Paso 9
Garnish with chopped parsley and serve hot.
Nutrition Facts (per serving)
210
Calories
12g
Fat
22g
Carbs
4g
Protein