Leek and Potato Soup

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This leek and potato soup is low in calories, nutritious, and very easy to make. It's a great make-ahead, one-pot dish.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: American

Servings: people

Calories: 281kcal

Author: Meals by Mavis

Ingredients

2 leeks
2 large russet potatoes
2 cloves garlic (minced)
1 tbsp butter
1/3 cup heavy cream
5 cups vegetable broth
Salt and pepper to taste
Chives (for garnish)

Instructions

Cut off the root ends of the leeks and slice the leeks length-wise. It is customary to also discard the dark green part of the leeks (see notes).
Unroll and separate the leek stems and wash them individually under running water to get rid of trapped dirt.
Chop the leeks width-wise and chop the potatoes into cubes, set both aside in separate bowls.
In a large pot over medium heat, melt the butter and saute the garlic (about 2 minutes).
Add the leeks to the pot and cook stirring until the leeks are tender (about 6 minutes).
Add the potatoes and vegetable broth. Cover the pot and bring to a boil, then lower the heat to low-medium and simmer until the leeks and potatoes are very tender (about 30 minutes).
Let the soup cool down a bit then use an immersion blender (a regular blender can also be useto puree the soup.
Return the soup to the stove on low heat. Add cream, salt and black pepper and let the soup simmer until desired thickness.
Serve in a bowl with chives for garnish.

Notes

The dark green part of leeks are very fibrous so they are usually discarded when leeks are used for cooking. However, they are edible and I used some of them for this soup.

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