Description
Warm and comforting Potato and Leek Soup, perfect for cozy evenings.
Ingredients
Scale
- 4 cups Russet Potatoes (Cubed)
- 2 cups Leeks (Chopped and rinsed)
- 6 cups Chicken Broth (Can substitute with vegetable broth for vegetarian option)
- 1 cup Heavy Cream (Or coconut cream for dairy-free option)
- 2 tablespoons Butter (For sautéing)
- 2 cloves Garlic (Minced)
- 1 teaspoon Salt (Adjust based on broth’s saltiness)
- 1/4 teaspoon Red Pepper Flakes (Optional)
- 1 piece Bay Leaf (Remove before serving)
- 1/2 teaspoon Black Pepper (Adjust to taste)
- 4 slices Crumbled Bacon (Optional for vegetarians)
- 2 tablespoons Green Onions (Chopped, for garnish)
- 2 tablespoons Olive Oil (For drizzling)
Instructions
- Start by peeling and cubing the russet potatoes. Next, chop the leeks, removing the tough dark green ends, and rinse them thoroughly under cold water to eliminate any grit.
- In a large pot, melt the butter over medium-low heat. Add the leeks and sauté for 7-10 minutes, stirring occasionally until they become softened and fragrant.
- Stir in the minced garlic, red pepper flakes, salt, and the bay leaf. Continue to sauté for another 2 minutes, allowing the flavors to meld beautifully.
- Add the cubed potatoes to the pot, covering them with approximately 6 cups of chicken broth. Bring everything to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are fork-tender.
- Carefully remove the bay leaf. Stir in the heavy cream, then blend the soup using an immersion blender until smooth and creamy. If it’s too thick, adjust the consistency with a little extra broth as needed.
- Taste and adjust your seasoning with salt and black pepper. Ladle the delicious soup into bowls, and garnish with a drizzle of olive oil, crumbled bacon, and chopped green onions for a lovely presentation.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg