Description
A creamy and comforting potato leek soup, perfect for any season.
Ingredients
Scale
- 4 cups diced potatoes
- 2 cups sliced leeks
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and cook until softened, about 5 minutes.
- Add diced potatoes, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and thyme. Heat through before serving.
Notes
- Can substitute heavy cream with coconut cream for a dairy-free option.
- Top with croutons or fresh herbs for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg