Creamy Potato Leek Soup [ 35 min ]
This Creamy Potato Leek Soup is not just a delight to the taste buds but also a feast for the eyes with its pale, velvety texture topped with a sprinkle of vibrant chives. It's the perfect dish to warm you up on a cool day, offering a hearty and satisfying experience. Serve this French-inspired classic with a side of crusty bread for a complete meal in under 40 minutes.
Ingrédients
- 2 tablespoons butter
- 4 medium potatoes, peeled and diced
- 3 leeks, leeks, white and light green parts only, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup fresh chives, chopped (optional, for garnish)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the diced potatoes, chicken broth, salt, pepper, and thyme to the pot.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Stir in the heavy cream and heat through, but do not boil.
- Ladle the soup into bowls and garnish with fresh chives if desired.
Nutrition
Serving: 100gCalories: 310kcalCarbohydrates: 32gProtéines: 5gFat: 18gSucre: 5g
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