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Leek And Potato Soup

Leek and Potato Soup is a comforting and creamy dish perfect for chilly days. This classic soup combines the delicate flavor of leeks with the heartiness of potatoes, creating a satisfying meal. It's easy to make and can be ready in no time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine French
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large pot
  • 1 cutting board
  • 1 measuring cups
  • 1 blender or immersion blender

Ingredients
  

  • 4 medium leeks About 500g, wash thoroughly and slice.
  • 4 medium potatoes About 600g, peeled and cut into small cubes.
  • 1 medium onion About 150g, chopped.
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream Optional, for added richness.
  • to taste fresh parsley For garnish.

Instructions
 

  • Begin by thoroughly washing the leeks to remove any dirt between the layers. Trim the roots and the dark green parts. Slice the leeks into thin rounds.
  • Peel the potatoes and cut them into small cubes (about 1 inch each).
  • Chop the onion into small pieces.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
  • Add the sliced leeks to the pot and cook for an additional 5 minutes, stirring occasionally, until softened.
  • Stir in the cubed potatoes, salt, and pepper. Mix everything together and cook for another 2 minutes.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the potatoes are tender.
  • Once cooked, carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a regular blender. If using a blender, be cautious with the hot liquid.
  • If desired, stir in the heavy cream for added richness. Taste and adjust seasoning if necessary.
  • Serve the soup hot, garnished with fresh parsley.

Notes

For a vegan version, omit the heavy cream or replace it with a plant-based alternative.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup can also be frozen for up to 2 months, just remember to let it cool completely before freezing.