Ingredients
- 2 tablespoons butter (or olive oil for vegan version)
- 2 large leeks, white and light green parts only, sliced
- 1 medium onion, chopped (optional)
- 3–4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
- ½ cup heavy cream (optional, or use a non-dairy alternative)
Instructions
1. Prepare the leeks: Rinse thoroughly to remove grit; slice thinly.
2. Sauté aromatics: In a large pot over medium heat, melt the butter (or heat oil). Add sliced leeks and onion (if using) and cook until they soften (about 5–7 minutes).
3. Add potatoes & broth: Stir in diced potatoes, pour in broth, and season with salt and pepper.
4. Simmer: Bring to a gentle boil, then reduce heat and simmer for about 15–20 minutes, until potatoes are tender.
5. Blend (optional): For a creamier consistency, use an immersion blender or carefully blend in batches. You can leave some chunks if you prefer a bit of texture.
6. Finish: Stir in heavy cream (or non-dairy alternative) if desired. Adjust seasoning with more salt and pepper to taste.
7. Serve: Garnish with fresh herbs (chives or parsley) and a drizzle of olive oil or cream.
Notes
- For a vegan version, use oil instead of butter and a dairy-free cream substitute (e.g., coconut milk).
- For a thicker soup, reduce the broth slightly or simmer longer.
- You can add garlic or other herbs (like thyme) for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Soup
- Method: Sauté and Simmer
- Cuisine: European-inspired
- Diet: Vegetarian
Nutrition
- Calories: ~180–220 kcal (without cream)
- Sodium: ~450–600 mg (depending on broth/seasoning)
- Fat: ~5–8 g
- Saturated Fat: ~3–4 g (depending on cream/butter usage)
- Carbohydrates: ~30 g
- Fiber: ~3–4 g
- Protein: ~5 g