Creamy Leek and Potato 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
• 3 medium potatoes, peeled and diced 3 medium potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream or whole milk 1 cup (240ml) heavy cream or whole milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh chives or parsley, for garnish Fresh chives or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 3g
• 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 soft and translucent, about 5 minutes.
2. 2.
   Add the diced potatoes to the pot and stir 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 tender 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 or milk. Season with salt and pepper to taste.
6. 6.
   Heat the soup over low heat until warmed through, but do not let it boil.
7. 7.
   Ladle the Creamy Leek and Potato Soup into bowls and garnish with fresh chives or parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks before slicing them, as they can often have dirt trapped between their layers. Slice only the white and light green parts, discarding the tough dark green leaves.
• Potatoes — Choose starchy potatoes, such as Russet or Yukon Gold, for the best texture in the soup. Peel and dice them into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use whole milk instead.
• To add extra flavor, you can sauté a few strips of bacon before adding the leeks and use the rendered bacon fat instead of olive oil.
• If you prefer a chunkier soup, reserve some of the cooked potatoes before pureeing and add them back into the soup after blending.
• Serve the soup with a crusty bread or a side of Dutch cheese for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to adjust the consistency.

Serving advice

Serve the Creamy Leek and Potato Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh chives or parsley for added freshness and color. Accompany the soup with a slice of crusty bread or a side of Dutch cheese for a satisfying and comforting meal.

Presentation advice

When serving the Creamy Leek and Potato Soup, ensure that the bowls are clean and free of any spills. The soup should be smooth and velvety, with a vibrant yellow color. Garnish each bowl with a small handful of fresh chives or parsley to add a touch of green and enhance the visual appeal.