German Leek and Potato Soup

Ingredients and Weight:

• 2 tablespoons unsalted butter
• 2 leeks, white and light green parts only, finely sliced (about 2 cups)
• 2 cloves garlic, minced
• 2 pounds potatoes, peeled and diced (3 cups)
• 4 cups chicken broth
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, melt the butter.
2. Add the leeks and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the potatoes and chicken broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
6. Puree the soup using an immersion blender or transfer it to a regular blender in batches.
7. Return the puréed soup to the pot.
8. Add the milk and cream. Season with salt and pepper to taste.
9. Heat through and serve immediately.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 10g
• Protein: 10g
• Carbohydrates: 40g

Dish Characteristics:

• Creamy and rich
• Sweet and savory
• Comforting and warm

User Comments:

• "This soup is so delicious and easy to make! It's my new go-to comfort food."
• "I love the combination of leeks and potatoes. It's such a unique and tasty soup."
• "This soup is perfect for a cold winter day. It fills you up and warms you from the inside out."

Special Precautions and Tips:

• To make the soup vegan, substitute vegetable broth for chicken broth and omit the dairy.
• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to hold a towel over the lid while blending to prevent it from splattering.
• Leftover soup can be stored in the refrigerator for up to 3 days.