Description
A creamy and comforting potato leek soup that is kid-friendly and easy to make.
Ingredients
Scale
- 2 large leeks, cleaned and chopped
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add leeks and cook until softened, about 5 minutes.
- Add potatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve warm.
Notes
- Use an immersion blender carefully to avoid splatters.
- For a lighter version, replace heavy cream with milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg