Leek Soup
A comforting and creamy leek soup made with fresh leeks, potatoes, and a touch of cream. Perfect as a starter or a light meal.
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Servings: 4 servings
Calories: 220kcal
Ingredients
- 3 large leeks cleaned and sliced
- 2 medium potatoes peeled and diced
- 1 onion chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Clean the leeks thoroughly to remove any dirt.
- Slice the leeks and chop the onion.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and leeks to the pot and cook until softened.
- Stir in the diced potatoes and cook for an additional 2 minutes.
- Pour in the broth, bring to a boil, then reduce to a simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for another 5 minutes to heat through.
- Serve hot, garnished with fresh herbs.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Fiber: 3g