Ingredients and Weight:
- Potatoes, 2 pounds (peeled and diced)
- Leeks, 1 pound (white and light green parts, sliced)
- Celery, 1 cup (sliced)
- Carrots, 1 cup (sliced)
- Onion, 1 (chopped)
- Garlic, 3 cloves (minced)
- Chicken broth, 4 cups
- Milk, 2 cups
- Heavy cream, 1/2 cup
- Bay leaf, 1
- Thyme, 1 teaspoon (fresh or dried)
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- In a large pot, melt butter over medium heat.
- Add onions, celery, and carrots and sauté until softened, about 3 minutes.
- Add leeks and cook until softened, about 2 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add potatoes, chicken broth, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
- Remove bay leaf and discard.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender or food processor.
- Stir in milk and heavy cream. Season with salt and pepper to taste.
- Garnish with fresh parsley or chives, if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 240
- Protein: 10 grams
- Fat: 15 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Creamy and velvety
- Rich and flavorful
- Comforting and satisfying
- Perfect for a cold winter day
User Comments:
- "This is the best potato leek soup I've ever had! It's so creamy and delicious."
- "I love the rich flavor of the leeks in this soup. It's so flavorful."
- "This soup is so comforting and satisfying. It's perfect for a cold winter day."
Special Precautions and Tips:
- For a vegan option, use vegetable broth instead of chicken broth and omit the heavy cream.
- If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender or food processor.
- Be careful not to overcook the potatoes, as they will become mushy.
