Ingredients and Weight:
- Potatoes (Yukon Gold or Russet), peeled and cubed: 2 pounds
- Leeks, white and light green parts, sliced: 1 pound
- Chicken broth: 6 cups
- Milk (optional): 1 cup
- Butter: 4 tablespoons
- Onion, chopped: 1 medium
- Celery, chopped: 1 stalk
- Garlic, minced: 2 cloves
- Salt and black pepper to taste
- Fresh chives, for garnish (optional): 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot over medium heat, melt the butter. Add the onion, celery, and garlic and cook until softened, about 5 minutes.
- Add the potatoes and leeks to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the milk, if desired, and season with salt and black pepper to taste.
- Garnish with chives, if using.
Nutritional Information (per serving, 1 cup):
- Calories: 175
- Fat: 7 grams
- Saturated Fat: 4 grams
- Cholesterol: 10 milligrams
- Sodium: 540 milligrams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and velvety texture
- Rich and savory flavor
- Comforting and satisfying
- Can be customized to taste preferences
User Comments:
- "The perfect soup for a cold winter day. The leek adds a unique sweetness to the dish."
- "This soup is so easy to make and it always comes out delicious. My guests always ask for seconds."
- "I love that this soup is customizable. I like to add a bit of nutmeg for extra flavor."
Special Precautions and Tips:
- For a vegan version, use vegetable broth instead of chicken broth and omit the butter.
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
- Serve the soup warm with a side of crusty bread or crackers.
