Potato Leek Soup Recipe
Potato Leek Soup is a classic French recipe that blends leeks, potatoes, broth, and cream for a simple and comforting homemade soup the whole family will love!
Servings: 5 servings
Ingredients
- 4 tablespoon salted butter
- 2 large (1½ pounds) leeks white and light green parts only, sliced and cleaned well
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth or vegetable broth
- 2 pounds Russet potatoes peeled and cut into 1-inch pieces (Yukon Gold potatoes will also work)
- 2 bay leaves
- 1 cup heavy cream brought to room temperature
Instructions
- Melt the butter in a large pot or Dutch oven set over medium heat. Add the leeks and cook for about 5 minutes or until softened.
- Stir in the garlic, Italian seasoning, salt, and black pepper and cook until the garlic is fragrant, about 30 seconds.
- Stir in the chicken broth, potatoes, and bay leaves. Increase the heat to high until it reaches a boil. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are fork-tender (do not overcook the potatoes).
- Remove and discard the bay leaves, then puree the soup with an immersion blender (or regular blender) to your desired smoothness (note: overblending may result in a gluey texture).
- Slowly stir in the (room-temperature) heavy cream. Continue to cook over low heat for an additional 10 minutes (do not boil). Season with additional salt and black pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 408kcal | Carbohydrates: 37g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 1373mg | Potassium: 876mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 2mg
