Description
A comforting and creamy potato leek soup, perfect for chilly evenings.
Ingredients
Scale
- 12–15 russet potatoes (small/medium, peeled and cubed)
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves (minced)
- 3 large leeks (roughly chopped, ends removed)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Drizzle of olive oil (for garnish)
- Sour cream (for garnish)
- Black pepper (for garnish)
- Crumbled bacon (for garnish)
- Green onions (for garnish)
Instructions
- Peel and cube the potatoes, setting them aside.
- Chop the leeks and rinse them under cold water.
- In a large pot, melt the butter over low to medium heat and sauté the leeks for 7-10 minutes.
- Add minced garlic, red pepper flakes, salt, and bay leaf; sauté for another 2 minutes.
- Add the cubed potatoes and pour in 6 cups of chicken broth.
- Cover and let it simmer for 15-20 minutes until the potatoes are tender.
- Remove from heat, discard the bay leaf, and stir in the heavy cream.
- Blend the soup until smooth, adding more chicken broth for the desired consistency.
- Taste and adjust seasoning if necessary.
- Serve hot with garnishes such as olive oil, sour cream, black pepper, crumbled bacon, and green onions.
Notes
For a chunkier soup, blend only half. Substitute chicken broth with vegetable broth for a vegan option.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: soup, potato leek soup, comfort food, easy recipes, creamy soup