Description
A comforting and creamy leek and potato soup made with sautéed leeks, tender potatoes, vegetable stock, and cream cheese for a smooth finish. This classic French-inspired soup is perfect for a cozy lunch or light dinner.
Ingredients
Scale
Main Ingredients
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
- 3 cups vegetable stock, about 600-750 ml
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
- 2/3 cup cream cheese, 80 g or more to taste
- Salt and pepper to taste
Instructions
- Prepare vegetables. Peel the potatoes and cut them into 1-inch (3 cm) cubes. Remove the dark green parts of the leeks, cut the leeks in half, and rinse well under cold water to remove all dirt. Then slice the leeks thinly.
- Sauté leeks. Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until they soften. Add the butter, mix well, and season with salt and pepper.
- Cook potatoes. Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring to a boil, then reduce the heat to medium. Cover and simmer for 25 minutes until the vegetables are tender.
- Blend soup. Blend the soup directly in the saucepan using an immersion blender or transfer to a blender. Add the cream cheese and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.
Notes
- Serve the soup with smoked salmon and a sprinkle of fresh dill for added flavor.
- Fried leek greens make a delicious crispy garnish to complement the soup.
- You can adjust the cream cheese quantity to achieve your preferred creaminess.
- Use starchy potatoes like Russets for a creamy texture.
- If you prefer a thinner soup, add more vegetable stock when blending.
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
