Description
A comforting and creamy leek and potato soup made with sautéed leeks, tender potatoes, and cream cheese for a smooth texture. This classic French-inspired soup is perfect as a warm starter or light meal.
Ingredients
Scale
Vegetables
- 2 leeks, white and light green parts only
- 12 oz potatoes, starchy such as Russet, cut into 1 inch cubes
Liquids and Fats
- 3 cups vegetable stock (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, to taste
- Black pepper, to taste
Instructions
- Prepare 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 lengthwise, and rinse thoroughly under cold water to remove all dirt. Slice the leeks thinly.
- Sauté 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.
- Add butter and season: Stir in the butter, season with salt and pepper, and mix well to combine.
- Cook potatoes: Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring 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 directly in the saucepan with an immersion blender or carefully in a blender until smooth.
- Add cream cheese and adjust seasoning: Stir in the cream cheese and blend again until fully incorporated. Taste the soup and adjust salt and pepper as needed.
Notes
- Serve with smoked salmon, fried leek greens, and fresh dill for added flavor and garnish.
- For a richer soup, add more cream cheese or a splash of heavy cream if desired.
- Use a neutral vegetable stock or homemade for the best flavor.
- To keep the soup vegan, substitute butter and cream cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
