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Creamy, melt-in-mouth potato leek soup – homestyle comfort and energy-giving goodness!
A timeless French classic, this velvety potato leek soup is the epitome of comfort and elegance. Made with simple ingredients, it features sweet, tender leeks and creamy potatoes simmered in a savory broth, then blended to a silky-smooth perfection. Perfect as a sophisticated starter or a light, satisfying meal.
Serving size: 1.5 cups
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Creamy, melt-in-mouth potato leek soup – homestyle comfort and energy-giving goodness!
This american dish is perfect for dinner. With 418.88 calories and 7.16g of protein per serving, it's a nutritious choice for your meal plan.
Prep the Vegetables: Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit trapped between the layers. Then, slice them into thin half-moons. Peel the potatoes and cut them into 1-inch cubes. Mince the garlic.
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are very soft and wilted but not browned. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup: Add the cubed potatoes, vegetable broth, bay leaf, salt, and black pepper to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
Blend Until Smooth: Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the soup directly in the pot until it reaches a velvety-smooth consistency. Alternatively, allow the soup to cool slightly, then carefully transfer it in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
Finish and Serve: Stir the heavy cream into the soup. Gently reheat over low heat until warmed through, being careful not to let it boil. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chives, and serve immediately.
