Potato Leek Soup

Name: Potato Leek Soup
Total time: 55 min
Yield: 6 servings
Ingredients: 3 large leeks; 3 medium potatoes; 4 cups chicken broth; 1/2 cup heavy cream; 3 tablespoons unsalted butter; 1 small yellow onion; 2 cloves garlic; 2 tablespoons fresh chives; 1 piece bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper

A silky smooth and subtly sweet soup, blending the mild flavors of leeks with creamy potatoes for a truly comforting experience.

French⏱ 55 min⚠ Contains 1 allergen(s)

✨ High in vitamin C✨ Good source of potassium✨ Good source of fiber

Ingredients

Leeks3 large
Potatoes3 medium
Chicken broth4 cups
Heavy cream1/2 cup
Unsalted butter3 tablespoons
Yellow onion1 small
Garlic2 cloves
Fresh chives2 tablespoons
Bay leaf1 piece
Salt1 teaspoon
Black pepper1/2 teaspoon

Nutrition (per serving, makes 6)

Calories290 kcal

Protein6.3 g

Carbs38.8 g

Fat13.3 g

Fiber5 g

Sugar6.5 g

Sodium515 mg

Vitamin C37 mg

Iron2.3 mg

Calcium130 mg

Potassium689 mg

Estimated values.

Steps

1Slice the white and light green parts of the leeks, rinse thoroughly, and chop the yellow onion and mince the garlic.
2Melt butter in a large pot over medium heat, then add leeks, onion, and garlic, sautéing until softened but not browned, about 8-10 minutes.
3Peel and dice the potatoes, then add them to the pot along with chicken broth, bay leaf, salt, and black pepper.
4Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 20-25 minutes, or until potatoes are very tender.
5Remove bay leaf, stir in heavy cream, then blend the soup until smooth using an immersion blender or standard blender, and garnish with fresh chives before serving.