Description
A smooth and buttery soup featuring sautéed leeks and starchy potatoes blended into a velvety puree. Finished with a touch of heavy cream for a rich, comforting texture.
Ingredients
Scale
- 3 large leeks, white and light green parts only, cleaned and sliced
- 1.5 lbs Russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced leeks and salt; sauté for 8-10 minutes until translucent.
- Stir in diced potatoes and minced garlic; cook for 3-5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
- Remove from heat and blend with an immersion blender until completely smooth.
- Stir in heavy cream and heat through over low heat for 2-3 minutes.
- Season with black pepper and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired