Ingredients
Scale
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) olive oil
- 3 leeks, trimmed and sliced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups (950 ml) vegetable broth
- 1 cup (240 ml) heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- Stir in the heavy cream and season with salt and pepper. Heat through, then serve garnished with fresh chives.
Notes
- For extra flavor, add a pinch of nutmeg.
- Leftovers can be stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: British
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: creamy soup, leek and potato, comfort food