Description
This classic Leek and Potato Soup is a creamy, comforting dish made with tender leeks, starchy potatoes, and a touch of cream cheese for richness. Perfect as a warming appetizer or a light meal, it embodies simple French countryside flavors and is easy to prepare on the stovetop.
Ingredients
Scale
Vegetables
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids and Fats
- 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
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the vegetables: Peel the potatoes and cut them into 1-inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half lengthwise, and rinse thoroughly under cold water to remove all dirt. Slice the leeks thinly.
- Sauté the 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 but do not brown. Add the butter, stir well to melt, and season with salt and pepper.
- Add potatoes and stock: Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to medium, cover, and let it simmer for about 25 minutes, or until the vegetables are tender.
- Blend the soup: Using either an immersion blender directly in the pot or transferring the soup to a blender, blend until smooth and creamy.
- Add cream cheese and adjust seasoning: Stir in the cream cheese and blend again until fully incorporated and the soup is velvety smooth. Taste and adjust the seasoning with additional salt and pepper if needed.
Notes
- For extra flavor, garnish with smoked salmon and fresh dill.
- Fried leek greens can be used as a crispy topping to add texture.
- Use Russet potatoes for the best creamy texture.
- If you prefer a thinner soup, add extra vegetable stock to adjust consistency.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
