Ingredients
Equipment
Method
Prepare Ingredients
- Clean and slice leeks thoroughly to remove sand.
- Peel and cube potatoes.
Sauté Vegetables
- Melt butter in a large soup pot over medium heat. Add leeks and onions, cooking until softened (8-10 minutes).
Simmer
- Add potatoes, broth, milk, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
Blend Until Smooth
- Add heavy cream (if using) and blend with an immersion blender until creamy. Season with salt and white pepper to taste.
Garnish and Serve
- Serve hot with chopped chives sprinkled on top for extra flavour and visual appeal.
Nutrition
Notes
This hearty potato leek soup offers nutritional value while delivering rich, comforting flavors. The seasonal ingredients combine essential vitamins and minerals, particularly potassium and vitamin C from the leeks and potatoes.
The soup's nutritional benefits extend beyond its essential components. Leeks contain beneficial compounds like allicin, which supports heart health, while potatoes provide complex carbohydrates for sustained energy.
Using milk instead of heavy cream markedly reduces the calorie and fat content without sacrificing creaminess.
One serving (approximately 1.5 cups) contains roughly 180 calories, 4 grams of protein, and 3 grams of fiber. For those monitoring their sodium intake, the recipe can be easily adjusted by reducing salt content while maintaining flavor through the natural sweetness of leeks.