Description
This creamy leek and potato soup is a comforting meal that’s easy to make and perfect for chilly days.
Ingredients
Scale
- 3 leeks (see note)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 (28 ounce) can Italian seasoned stewed tomatoes (with juices)
- 3 cups chicken broth (or veg broth)
- 1 pound Yukon Gold (yellow) potatoes (peeled and diced)
- 1/2 cup heavy/whipping cream
- Salt & pepper (to taste)
Instructions
- Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into rings. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
- Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
- Stir the garlic in and cook for 30 seconds.
- Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.
- Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you’re clumsy like me and afraid of accidentally burning yourself.
- Once the soup is smooth, add the cream. Season with salt & pepper as needed (I am fairly generous). Serve immediately.
Notes
- Make sure to rinse the leeks thoroughly as dirt can hide between the layers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg