Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
224 Calories
Recipe Instructions
Step 1
Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
Step 2
Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.
Ingredients
2 cups water
2 stalks celery, chopped
2 cloves garlic, minced
3 tablespoons salted butter
4 teaspoons salt, or to taste
3 large leeks (white and pale green parts only), chopped
