Potato Leek Soup

Name: Potato Leek Soup
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 leeks; 4 tbsp butter; 2 cloves garlic; 2 lb potatoes; 5 cups vegetable stock; 3/4 cup heavy cream; 1 tsp salt; 1/4 tsp black pepper; 2 tbsp chives

Buttery leeks and potatoes blended into a silky, comforting bowl that proves four humble ingredients can taste luxurious.

40 min · Beginner · 300 cal · 6g protein · $1.20/serving · American

Comfort Food Vegetarian Budget-Friendly

40minutes

4servings

300calories

6gprotein

$1.20per serving

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Ingredients (serves 4)

3 leeks
4 tbsp butter
2 cloves garlic
2 lb potatoes
5 cups vegetable stock
3/4 cup heavy cream
1 tsp salt
1/4 tsp black pepper
2 tbsp chives

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Instructions

1
Trim the leeks to the white and light green parts, halve lengthwise, rinse well, and slice.
2
Melt the butter in a large pot over medium-low heat and cook the leeks gently until very soft but not browned, about 10 minutes.
3
Add minced garlic and cook 1 minute.
4
Add the potatoes, peeled and cubed, plus the stock and salt. Simmer until the potatoes fall apart when poked, about 15 minutes.
5
Blend until completely smooth with an immersion blender.
6
Stir in the cream, warm through, and season with pepper. Serve topped with snipped chives.