Our hearty and comforting Potato and Leek Cream Soup warms the body and the soul.
Course Soup Recipes
Cuisine English
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 448kcal
Ingredients
4medium-sized potatoes, peeled and diced
2leeks, white and light green parts only, sliced
1onion, chopped
2cloves of garlic, minced
4cups vegetable or chicken broth
1cup heavy cream
2tablespoons butter
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Instructions
Melt the butter in a sizable pot over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Cook until softened, stirring occasionally.
Add the diced potatoes to the pot and stir well to combine with the leeks and onions. Cook for another 5 minutes.
Pour in the vegetable or chicken broth and bring to a boil. Then, lower the heat and allow the soup to simmer for approximately 20 minutes or until the potatoes become soft and tender.
To achieve a smooth and creamy texture, utilize either an immersion blender or a conventional blender to blend the soup. If opting for a regular blender, ensure to work in smaller portions and exercise caution due to the hot liquid.
Place the soup back into the pot and mix in the heavy cream. Add salt and pepper according to your preference. Warm the soup gently on low heat until it reaches the desired temperature.
Serve the English Potato and Leek Cream Soup hot, garnished with fresh chives or parsley, if desired.