Ingredients
Scale
- 3 leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and leeks, and sauté until softened.
- Add the diced potatoes and broth, bring to a boil, then reduce to a simmer. Cook until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream.
- Season with salt and freshly ground black pepper to taste. Serve hot.
Notes
- For a vegan version, use coconut milk instead of heavy cream and vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 40 milligrams