Creamy Leek and Potato Soup
Creamy Leek and Potato Soup is the perfect French soup recipe, easy to make, loaded with flavor, and a perfectly balanced vegetarian favorite.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: French
Keyword: potato soup recipe, soups with leeks, vegetarian recipes
Servings: 8
Calories: 197kcal
Melt the butter in a soup pot set over medium heat. I use a 5-quart Dutch oven.
Add in the olive oil.
Add in the sliced leek; season with salt and pepper, and saute for about 6 minutes, or until softened. Stir frequently.
Stir in the garlic and cook for 15 seconds.
Stir in the cubed potatoes; cook for 20 seconds.
Pour in the broth and add in the thyme sprigs; bring to a boil.
Cover with a lid and lower the heat to a gentle simmer.
Cook for 22 to 25 minutes, or until potatoes are very soft.
Remove from heat.
Remove thyme sprigs from the soup.
Using an immersion blender, blend the soup until smooth.
Stir in the heavy cream.
Taste for salt and pepper, and adjust.
Ladle soup into bowls.
Garnish with croutons, parsley, and chives.
Serve.
Serving: 1cup | Calories: 197kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 319mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg