Ingredients
Scale
- 3 medium leeks, cleaned and sliced
- 2 cups russet or Yukon Gold potatoes, diced
- 2 tbsp unsalted butter
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Instructions
- Clean the leeks thoroughly under cold water and slice them thinly.
- In a large pot over medium heat, melt the butter. Add sliced leeks and sauté until tender (about 5-7 minutes).
- Add diced potatoes to the pot and stir for a minute before pouring in vegetable broth to cover.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes until potatoes are fork-tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return to low heat if needed, stir in heavy cream, and season with salt and pepper. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg