Description
A creamy and comforting soup made with potatoes and leeks.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 leeks, white and light green parts only, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups water
- 1 cup milk
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and chopped onion. Cook until softened.
- Add minced garlic and cook for one minute.
- Add diced potatoes, vegetable broth, and water. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk and season with salt and black pepper.
- Serve hot, garnished with fresh chives.
Notes
- You can use a regular blender but let the soup cool slightly first.
- For a thicker soup, use less water.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg