Description
A creamy and comforting leek and potato soup made with sautéed leeks, tender potatoes, and blended with cream cheese for a smooth texture. This classic French-inspired soup is perfect for a cozy meal and can be garnished with smoked salmon or fresh dill for extra flavor.
Ingredients
Scale
Vegetables
- 2 leeks, white and light green parts only
- 12 oz potatoes, starchy such as Russet, peeled and cut into 1-inch cubes
Liquids and Fats
- 3 cups vegetable stock (600-750 ml, adjust for desired consistency)
- 2 tablespoons olive oil
- 2 tablespoons butter (30 g)
- 2/3 cup cream cheese (80 g, or more to taste)
Seasonings
- Salt
- Pepper
Instructions
- Prepare vegetables: Peel the potatoes and cut them into 1-inch (3 cm) cubes. Remove the dark green part of the leeks, cut them in half, and rinse thoroughly under cold water to eliminate all dirt. Slice the leeks into thin pieces.
- Sauté leeks: Heat olive oil in a large saucepan over medium heat. Add the sliced leeks and gently sauté for about 5 minutes until they soften. Add butter, stir well, and season with salt and pepper to taste.
- Add potatoes and stock: Add the potato cubes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce heat to medium, cover, and let it simmer for 25 minutes until the potatoes and leeks are tender.
- Blend the soup: Blend the soup directly in the saucepan with an immersion blender or transfer it to a blender. Add cream cheese and blend until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Notes
- For extra flavor, serve the soup topped with smoked salmon and fresh dill.
- Fried leek greens make a delicious garnish; lightly fry the dark green parts you remove from the leeks.
- Adjust vegetable stock quantity depending on whether you prefer a thicker or thinner soup.
- You can substitute cream cheese with sour cream or heavy cream if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
