Description
A comforting and velvety potato leek soup, perfect for a cozy meal. This recipe brings a touch of Italian warmth to your table.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1.5 pounds potatoes, peeled and cubed
- 1 cup milk or heavy cream
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer soup to a blender or use an immersion blender to puree until smooth.
- Return soup to the pot. Stir in milk or cream. Heat gently, but do not boil.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a richer soup, use heavy cream.
- If you prefer a thinner soup, add a little more broth or milk.
- Garnish with fresh chives or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg