Ingredients
Scale
- 2 tablespoons olive oil
- 3 leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh chives, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced leeks and cook until softened, about 8-10 minutes, stirring occasionally.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Stir in heavy cream. Season with salt and black pepper to taste.
- Reheat gently if needed, but do not boil after adding cream.
- Ladle into bowls and garnish with fresh chopped chives before serving.
Notes
- For a thicker soup, reduce the amount of broth or cook longer to reduce.
- For a dairy-free option, use full-fat coconut milk or a plant-based cream alternative.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg