Description
A warm, comforting soup made with leeks and potatoes, perfect for chilly days.
Ingredients
Scale
- 2 leeks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped chives for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped leeks, onion, and garlic, cooking until softened, about 5-7 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
- Cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with chopped chives.
Notes
Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg