Creamy Potato Leek Soup Recipe
Servings: 6
Calories: 322kcal
Creamy Leek and Potato Soup is the perfect winter time comfort food. A creamy, silky broth with oodles of flavor, topped with crispy bacon and scallions.
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Ingredients
- 4 tablespoons unsalted butter
- 4 medium leeks , trimmed cleaned and thinly sliced
- 2 medium shallots , minced
- 4 cloves cloves , minced
- 4 cups low-sodium vegetable stock
- 1 1/2 pounds Yukon Gold potatoes , diced (leaving peel on), about 5-6 large
- 1 cup heavy cream
- 1/4 teaspoon ground white pepper
Garnish:
- sliced scallions
- cooked bacon , crumbled
- flakey sea salt
Instructions
- In a large Dutch oven or saucepan, melt the butter over medium heat, adding the leeks, shallots and garlic. Saute until soft, approximately 6-7 minutes.
- Stir in the vegetable stock and potatoes, bringing to a low simmer. Simmer until the potatoes are fork tender, approximately 30 minutes.
- Using an immersion/stick blender or food processor, blend until the mixture is smooth. Return to the pot if you transferred it to a blender.
- Whisk in the cream and white pepper until no streaks remain.
- Ladle into the serving bowl and garnish with sliced scallions, crumbled bacon and Maldon sea salt.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 322kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 667mg | Potassium: 640mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2140IU | Vitamin C: 21.6mg | Calcium: 104mg | Iron: 5.1mg
