Leek and Potato Soup recipe

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Ingredients

3 tablespoons salted butter
3 large leeks (white and pale green parts only), chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and cubed
1 (32 ounce) carton no-salt-added vegetable broth
2 cups water
1 cup heavy cream, or to taste
4 teaspoons salt, or to taste

Nutrition Info

223.8 calories
carbohydrate: 20 g
cholesterol: 52.2 mg
fat: 15.6 g
fiber: 1.9 g
protein: 2.6 g
saturatedFat: 9.6 g
servingSize: -
sodium: 1332.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic, cook and stir for 2 minutes. Stir in potatoes and vegetable broth, reduce heat and let simmer until potatoes are tender, about 25 minutes.

  2. Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

Recipe Yield

8 servings

Recipe Note

Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.

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