Description
A classic French Leek and Potato Soup that is creamy, comforting, and easy to make. This smooth soup features sautéed leeks and tender potatoes blended with cream cheese for richness, perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids and Dairy
- 3 cups vegetable stock, about 600-750 ml, adjust depending on desired consistency
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
- 2/3 cup cream cheese, 80 g or more to taste
Seasoning
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep the Vegetables: Peel the potatoes and cut them into 1-inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half lengthwise, and rinse thoroughly under cold water to remove any dirt. Then slice the leeks.
- Sauté the Leeks: Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until softened. Add the butter to the pan, stir well, and season with salt and pepper.
- Cook the Potatoes: Add the potato cubes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to medium. Cover the pan and simmer for 25 minutes until the vegetables are tender.
- Blend and Finish: Blend the soup directly in the saucepan with an immersion blender or transfer to a blender until smooth. Add the cream cheese and blend again until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- For extra flavor, serve the soup with smoked salmon or fried leek greens as a garnish.
- Add a sprinkle of fresh dill to enhance the flavor profile.
- If you prefer a thinner soup, add more vegetable stock until the desired consistency is reached.
- You can substitute cream cheese with sour cream or heavy cream for a different texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
