Luxembourgian Creamy Potato and Leek Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh chives, for garnish Chopped fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until they become tender and fragrant, about 5 minutes.
2. 2.
   Add the diced potatoes to the pot and stir well to combine with the leeks. Cook for another 2 minutes.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are soft and easily mashed with a fork.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Ladle the soup into bowls and garnish with chopped fresh chives.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture.
• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• Garnish the soup with crispy bacon or croutons for added texture and flavor.
• To make the soup more substantial, serve it with a side of crusty bread or a green salad.

Serving advice

Serve the Luxembourgian Creamy Potato and Leek Soup as a comforting starter or a light meal. Pair it with a slice of freshly baked bread for a complete and satisfying experience.

Presentation advice

Present the soup in elegant bowls, garnished with a sprinkle of chopped fresh chives on top. Serve it alongside a slice of crusty bread and a small dollop of cream for an inviting and visually appealing presentation.