Description
This creamy leek and potato soup is an easy dinner option perfect for busy weeknights. It offers comforting flavors for a family dinner and makes a delightful spring soup recipe everyone will enjoy.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large leeks or thinly sliced white and pale green parts only about 2 cups total
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh minced garlic
- 2 pounds russet potatoes or peeled and cut into 1 inch cubes
- 6 cups low sodium vegetable broth
- 3 sprigs fresh thyme
- ½ cup heavy cream
- croutons or for garnish
- chopped fresh parsley or for garnish
- chopped fresh chives or for garnish
Instructions
- Heat butter in a medium soup pot over medium heat.
- Add olive oil to the butter.
- Toss in the sliced leeks, sprinkle with salt and pepper, and cook for about 6 minutes, stirring often until they soften.
- Mix in the garlic and saute for 15 seconds.
- Add cubed potatoes and cook briefly for 20 seconds.
- Pour in vegetable broth and add fresh thyme sprigs, then bring the mixture to a boil.
- Cover the pot, reduce heat to low, and let it simmer gently for 22 to 25 minutes until potatoes become very tender.
- Remove the pot from heat, take out thyme sprigs, and blend the soup smoothly using an immersion blender.
- Stir heavy cream into the blended soup and season with additional salt and pepper to taste.
- Serve the soup in bowls garnished with croutons, parsley, and chives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 319 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g + 3 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 24 mg