Creamy Leek and Potato Soup | cream of leek and potato soup | cream of leek and potato soup recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a high smoke point.

bay leaves

Dried herbs can be used as a substitute.

In a large pot, heat the butter or olive oil over medium heat.

Add the sliced leeks and chopped onion, cooking for about 10 minutes, stirring occasionally, until softened but not browned.

Add the diced potatoes and stir for 2-3 minutes to let them absorb the flavors.

Pour in the broth, adding enough to cover the vegetables by about an inch. Bring to a boil, then reduce to low heat. Cover and let simmer for 20-25 minutes, or until potatoes are tender.

Use an immersion blender to blend the soup to your desired texture.

Stir in milk or cream if you like it creamier, heating gently for a few minutes but not letting it boil.

Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh herbs, and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens