Description
A rich and creamy potato leek soup that warms you up on a cold day.
Ingredients
Scale
- 1 tbsp butter
- 1 tbsp olive oil
- 2 large leeks, thinly sliced
- 1 tsp salt
- ½ tsp fresh ground black pepper
- 1 tbsp fresh minced garlic
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 6 cups low sodium vegetable broth
- 3 sprigs fresh thyme
- ½ cup heavy cream
- Croutons
- Chopped fresh parsley
- Chopped fresh chives
Instructions
- In a 5-quart Dutch oven over medium heat, melt the butter.
- Once the butter has melted, add the olive oil.
- Add in the sliced leeks, seasoning with salt and pepper. Sauté for about 6 minutes until softened.
- Stir in the minced garlic and cook for about 15 seconds.
- Stir in the cubed potatoes and cook for 20 seconds.
- Add the vegetable broth and thyme sprigs then bring to a boil.
- Cover with a lid and lower the heat to a gentle simmer. Cook for 22 to 25 minutes or until the potatoes are very soft.
- Take the pot off heat and remove the thyme sprigs.
- Using an immersion blender, blend the soup until it reaches a velvety smooth consistency.
- Stir in the heavy cream and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with croutons, parsley, and chives.
Notes
- This soup can be made ahead and stored in the refrigerator.
- For a richer flavor, let the soup sit overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg