Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, thoroughly cleaned and chopped
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- Salt and pepper to taste
- Optional: 1/2 cup heavy cream or milk for extra creaminess
- Optional toppings: croutons, fresh chives, a swirl of cream
Instructions
- Heat olive oil in a large pot over medium heat. Sauté leeks and potatoes for 5-7 minutes until leeks are softened.
- Add vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return to pot, season with salt and pepper, add cream if desired, and serve hot with toppings.
Notes
- Use fresh leeks for the best flavor and clean them thoroughly.
- Yukon Gold potatoes are preferred for creaminess, but Russets work well too.
- Add broth to adjust the soup’s thickness if needed.
- Avoid overcooking potatoes to prevent them from becoming mushy.
- Get creative with toppings like bacon bits or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg