Description
A classic and comforting French leek and potato soup made with sautéed leeks, creamy potatoes, and blended with cream cheese for a smooth, rich texture. Perfect for a warm and satisfying meal.
Ingredients
Scale
Vegetables
- 2 leeks, white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids and Fats
- 3 cups vegetable stock, about 600-750 ml
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
- 2/3 cup cream cheese, 80 g or more to taste
Seasonings
- Salt
- Pepper
Instructions
- Prepare the vegetables: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half, and rinse well under cold water to remove all dirt. Then slice the leeks thinly.
- Sauté the leeks: Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until softened. Stir in the butter, mix well, and season with salt and pepper.
- Add potatoes and stock: Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to medium, cover, and simmer for 25 minutes until the vegetables are tender.
- Blend the soup: Blend the soup either directly in the saucepan using an immersion blender or carefully transfer to a blender. Add the cream cheese and blend until smooth and creamy.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot with optional accompaniments like smoked salmon, fried leek greens, and fresh dill.
Notes
- For an extra garnish, serve with smoked salmon and a sprinkle of fresh dill.
- You can fry the dark green leek parts in a little oil until crispy to add as a topping.
- Adjust the amount of cream cheese to make the soup richer or lighter as preferred.
- Use starchy potatoes like Russet for a creamier texture; waxy potatoes make the soup less smooth.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
