Ingredients and Weight:
- 4 medium potatoes (about 2 pounds), peeled and diced
- 3 leeks (about 1 pound), white and light green parts only, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, sauté leeks and garlic in olive oil until softened, about 5 minutes.
- Add potatoes and stir to combine.
- Pour in chicken broth and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in heavy cream, salt, and pepper. Bring to a simmer and cook for 5 more minutes.
Nutritional Information:
Per Serving (1 cup):
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
Dish Characteristics:
- Creamy and velvety texture
- Rich and flavorful with a hint of sweetness from leeks
- Perfect for a comforting and nourishing meal
User Comments:
- "This soup is so easy to make and absolutely delicious. It's become a staple in my kitchen."
- "I love the subtle flavor of the leeks. It adds a nice depth to the potatoes."
- "This soup is perfect for a cold winter night. It warms me up from the inside out."
Special Precautions and Tips:
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to puree on low speed to avoid splattering.
- Top with chopped chives or bacon bits for an extra touch of flavor and texture.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
