Leek Soup
Leek soup is the ultimate comfort food, perfect for chilly days. This creamy, velvety dish features the subtle sweetness of sautéed leeks and potatoes, creating a warm, inviting bowl that’s sure to please. Whether served as a starter at dinner parties or enjoyed on a rainy afternoon, this delightful soup promises an amazing flavor experience that will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: French
Ingredients
Scale
- 4 medium leeks (cleaned and sliced)
- 2 medium Yukon Gold potatoes (diced)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Clean the leeks thoroughly under running water to remove all grit, then slice them thinly.
- In a large pot over medium heat, melt the butter. Add chopped onions and leeks; sauté until soft and fragrant (about 5-7 minutes).
- Stir in diced potatoes and minced garlic, cooking for an additional 2 minutes.
- Pour in the vegetable broth until it covers the vegetables. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Blend the soup using an immersion blender until smooth. Alternatively, transfer to a regular blender once cooled slightly.
- Stir in the heavy cream and season with salt and pepper to taste. Heat gently without boiling before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a lighter version, swap potatoes for cauliflower. Enhance richness by adding crispy bacon bits or extra herbs like thyme or parsley.