Creamy Potato and Leek Soup

Large Pot, Immersion Blender (or Blender/Food Processor), Wooden Spoon/Spatula

10 minutes

35 minutes

French

Potato, Leek, Soup, Comforting, Easy

Main Course

Simmering

Vegetarian

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2 tablespoons of butter

1 leek, thinly sliced

2 cloves of garlic, minced

2 large potatoes, peeled and diced into small cubes

1 teaspoon of dried thyme leaves

1 teaspoon of salt

½ teaspoon of black pepper

4 cups of vegetable broth or stock

½ cup of heavy cream

In a large pot over medium heat, melt the butter. Add the leeks and garlic and cook until softened, about 5 minutes.

Add the potatoes, thyme leaves, salt and pepper to the pot. Stir to combine and cook for another 5 minutes.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the potatoes are tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively you can transfer it to a blender or food processor in batches if you don’t have an immersion blender.

Return the soup back to the pot over low heat and stir in the heavy cream until combined. Simmer for another 5 minutes before serving hot with crusty bread on the side if desired. Enjoy!

Calories – 250; Fat – 10g; Carbohydrates – 30g; Protein – 8g

This Creamy Potato and Leek Soup is an easy yet comforting soup that is perfect for a cold winter day! It’s full of flavor with just a few simple ingredients that come together quickly for a delicious meal!

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The region of Brittany is known for its kouign-amann, a pastry made with butter and sugar.