Easy Potato And Leek Soup Recipes

Ingredients

This easy potato leek soup recipe is a hearty, delicious, and comforting meal that can be made in under 30 minutes. You will need the following ingredients: 4 tablespoons of butter, 2 large leeks (white and light green parts only, chopped), 2 cloves of garlic (minced), 4 cups of vegetable broth, 2 potatoes (peeled and cubed), 1 cup of heavy cream, and salt and pepper to taste. You will also need a large pot and a blender for this recipe.

Instructions

To make this easy potato leek soup, start by melting the butter in a large pot over medium heat. Once the butter is melted, add the leeks and garlic and cook for about 5 minutes until the leeks are softened. Next, add the vegetable broth and potatoes and bring to a boil. Reduce the heat, cover the pot, and simmer for about 15 minutes until the potatoes are tender. Then, remove the pot from the heat and let cool for a few minutes.

Once the soup has cooled slightly, carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth. Return the soup to the pot, add the cream, and bring the soup back to a simmer. Season with salt and pepper to taste and enjoy!

Nutrition

This easy potato leek soup is not only delicious but also nutritious. One serving of this soup provides about 200 calories, 8 grams of fat, 28 grams of carbohydrates, and 4 grams of protein. Additionally, this soup is a good source of fiber, vitamins A, C, and K, and minerals such as iron, magnesium, and potassium.

Tips and Variations

This easy potato leek soup is a great base recipe that can be customized to suit your tastes. For a vegan-friendly version, simply replace the butter with your favorite plant-based oil and the cream with a non-dairy milk. You can also add in some diced carrots or celery for extra flavor and nutrition. For a more indulgent soup, try adding in some shredded cheese or bacon. You can also garnish the soup with freshly chopped herbs such as parsley or chives.

This easy potato leek soup can be served as a main course or as a starter. Serve it with a side salad and some crusty bread for a complete meal. This soup also makes a great lunch or light dinner. It can be enjoyed hot or cold and will keep in the refrigerator for up to 5 days.