Potato Leek Soup
This Potato Leek Soup is thick, creamy, rich, and comes together in just about 30 minutes! It's so flavorful and perfect for cooler nights.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients
- 4 tablespoons unsalted butter
- 3 medium leeks
- 4 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
- 2 lbs yukon gold potatoes, peeled and sliced
- 6 cups homemade chicken broth
- 1/2 cup heavy cream
- sliced green onions
- kosher salt
Instructions
- Slice and clean the leeks. Remove the dark green tops so that only the white and light green parts remain. Thinly slice the leeks and place them in a large bowl. Cover with cold water and and swish the leeks around to remove any dirt. Remove the leeks from the water and dry them on a paper towel lined plate or baking sheet.
- Cook the leeks down. Melt the butter in a heavy-bottomed dutch oven over medium-low heat. Once the butter is melted and foamy, add the leeks and toss well to coat. Season the leeks with salt and pepper and cook, stirring occasionally, until the leeks are softened and cooked down--about 10-15 minutes.
- Add the potatoes and broth. Once the leeks are soft, add the garlic, paprika, and white pepper and cook for 2-3 minutes. Then add the potatoes and broth and bring to a simmer. Simmer for 15-18 minutes, until the potatoes are tender.
- Blend. Use an immersion blender or classic blender to puree the soup until very smooth. Return to the pot and stir in the heavy cream and season to taste with salt and pepper.
- Serve. Ladle the soup into bowls and drizzle with olive oil, more heavy cream (if desired), and top with green onions.
Nutrition
Calories: 444kcalCarbohydrates: 53gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 71mgSodium: 1345mgPotassium: 1188mgFiber: 6gSugar: 7gVitamin A: 2035IUVitamin C: 54mgCalcium: 110mgIron: 4mg