Creamy Potato and Leek Soup Recipe

Are you looking for a delicious and comforting soup that’s easy to make? Look no further than this creamy potato and leek soup recipe! This soup is creamy, comforting and full of flavor. Plus, it’s a great way to use up any leftover potatoes you have in the house. So, let’s get started!

Ingredients

4 tablespoons butter
2 large leeks, washed and chopped
4 cups peeled and cubed potatoes
4 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

Instructions

In a large pot over medium heat, melt the butter. Add the leeks and cook for 5 minutes, stirring occasionally. Add the potatoes and chicken stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.

Remove the pot from the heat and stir in the heavy cream. Use an immersion blender to blend the soup until it is creamy and smooth. If you don’t have an immersion blender, you can also use a regular blender to blend the soup. Just be sure to do it in batches and be careful not to fill the blender too full.

Return the soup to the pot and season with salt and pepper, to taste. Cook over low heat for 5 minutes, stirring occasionally. Serve the soup hot with a sprinkle of fresh parsley, if desired. Enjoy!

Nutrition

This creamy potato and leek soup recipe is packed with flavor and nutrition. One serving of this soup contains 225 calories, 10 grams of fat, 4 grams of protein and 28 grams of carbohydrates. It also contains plenty of vitamins and minerals, such as vitamin A, vitamin C, potassium, calcium and iron. Plus, it’s a great source of dietary fiber.

This creamy potato and leek soup is a delicious and easy way to get your daily dose of vegetables. Plus, it’s a great way to use up any leftover potatoes you have in the house. So, why not give it a try today? You won’t regret it!