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Potato and leek soup recipe

This Potato and Leek Soup recipe is a creamy, comforting dish perfect for any occasion. Made with simple ingredients like leeks, potatoes, and cream, it’s easy to prepare in just 45 minutes. Whether you’re looking for a hearty main course or a cozy appetizer, this gluten-free and vegan-friendly soup is versatile and delicious. Garnish with fresh herbs, pair with crusty bread, and enjoy a bowl of pure comfort!
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 large leeks, cleaned and sliced (white and light green parts only)
  • 4 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken stock
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 2 tablespoons butter or olive oil
  • Salt and pepper to taste
  • Fresh chives or parsley for garnish

Instructions

  •  Prepare the Vegetables
    Start by cleaning the leeks thoroughly to remove any dirt. Slice them thinly, using only the white and light green parts. Peel and dice the potatoes, and finely chop the onion and garlic.
  • Sauté the Aromatics
    In a large pot, heat the butter or olive oil over medium heat. Add the leeks, onion, and garlic, and sauté until softened, about 5-7 minutes.
  • Add Potatoes and Stock
    Add the diced potatoes to the pot and stir to combine. Pour in the vegetable or chicken stock, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
  • Blend the Soup
    Once the potatoes are soft, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches. Be careful when blending hot liquids.
  • Add Cream and Season
    Stir in the heavy cream and season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to allow the flavors to meld.
  • Serve and Garnish
    Ladle the soup into bowls and garnish with fresh chives or parsley. Serve warm with crusty bread or a side salad.

Notes

Frequently Asked Questions (FAQs)

1. Can I make this soup ahead of time?

Yes! This Potato and Leek Soup stores well in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of stock or cream if needed.

2. Can I freeze Potato and Leek Soup?

Absolutely. Let the soup cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw and reheat before serving.

3. Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your stock is gluten-free if you have dietary restrictions.

4. Can I make it vegan?

Yes! Substitute the butter with olive oil and use coconut cream instead of heavy cream.

Nutrition Information

This Potato and Leek Soup is not only delicious but also nutritious. Here’s a breakdown per serving (approximately 1 cup):
  • Calories: 250
  • Carbohydrates: 30g
  • Protein: 5g
  • Fat: 12g
  • Fiber: 4g
  • Vitamin C: 20% of the Daily Value (DV)
  • Potassium: 15% of the DV

Special Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
  • Garnishes: Get creative with toppings like crispy bacon, grated cheese, or a drizzle of truffle oil.
  • Pairings: Serve with a fresh green salad, crusty bread, or a glass of white wine for a complete meal.
Calories: 250kcal
Course: Soup, Appetizer, Main Course
Cuisine: French, European, Comfort Food
Keyword: Potato and Leek Soup, creamy soup recipe, easy potato soup, leek soup, comfort food, gluten-free soup, vegan soup options