Potato and Leek Soup

Name: Potato and Leek Soup
Cuisine: European
Ingredients: 5 tablespoons unsalted butter; 4 large leeks, white and light green parts only, roughly chopped (about 5 cups); 5 cloves garlic, peeled and smashed; 1kg purple potatoes, diced 1 cm cubes; 6 cups chicken or vegetable broth; 2 bay leaves; 3 tsp thyme; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 cup heavy cream; Chives, finely chopped, for serving; Sour cream for serving

4 steps

Updated at: Wed, 16 Aug 2023 21:10:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories293.7 kcal (15%)

Total Fat18.2 g (26%)

Carbs28.1 g (11%)

Sugars3.8 g (4%)

Protein5.4 g (11%)

Sodium984.9 mg (49%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

5 tablespoonsunsalted butter

4leeks

large, white and light green parts only, roughly chopped

5 clovesgarlic

peeled and smashed

1kgpurple potatoes

diced 1 cm cubes

6 cupschicken broth

2bay leaves

3 tspthyme

1 teaspoonsalt

¼ teaspoonground black pepper

1 cupheavy cream

chives

finely chopped, for serving

sour cream

for serving

Instructions

Step 1

Melt the butter over medium heat in a large soup pot. Add the leeks, garlic, onion and cook, stirring regularly, until soft and wilted, about 10 minutes.

Step 2

Reduce heat to low and add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and simmer for 15 minutes, or until the potatoes are very soft.

Step 3

Fish out the bay leaves, then purée the soup with a hand-held immersion blender until smooth. (I only pured half the soup in the pot because we like a chunky soup)

Step 4

Serve topped with chopped chives and a sour cream swirl