Description
A creamy, comforting leek and potato soup made with sautéed leeks, tender potatoes, and blended with cream cheese for a smooth texture. Perfect as a warming starter or light meal, this classic French soup is easy to prepare and rich in flavor.
Ingredients
Scale
Vegetables
- 2 leeks, white and light green parts only
- 12 ounces potato, starchy such as Russet, peeled and cut into 1-inch cubes
Liquids & Fats
- 3 cups vegetable stock (600-750 ml)
- 2 tablespoons olive oil
- 2 tablespoons butter (30 g)
Dairy & Seasonings
- 2/3 cup cream cheese (80 g) or more to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare vegetables: Peel the potatoes and cut them into 1-inch or 3 cm cubes. Remove the dark green parts of the leeks, cut them in half, then rinse well under cold water to remove all dirt. Slice the leeks thinly.
- Sauté leeks: Heat olive oil in a large saucepan over medium heat. Add the sliced leeks and gently sauté for about 5 minutes until softened. Add butter, stir well, and season with salt and pepper.
- Cook potatoes: Add the cubed potatoes to the pan, pour in the vegetable stock, and bring to a boil. Reduce heat to medium, cover, and simmer for 25 minutes until vegetables are tender.
- Blend soup: Blend the soup directly in the saucepan with an immersion blender or carefully transfer to a blender. Add the cream cheese and blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Serve: Serve hot, optionally garnished with smoked salmon, fried leek greens, or fresh dill for added flavor.
Notes
- You can serve this soup with smoked salmon, fried leek greens, and a little fresh dill for extra flavor and presentation.
- Adjust cream cheese quantity based on how rich and creamy you want the soup.
- Use starchy potatoes like Russet for a creamier texture, avoid waxy potatoes.
- For a vegan version, substitute butter with additional olive oil and cream cheese with a plant-based alternative.
- To ensure the leek is clean, slice and rinse thoroughly to remove any grit.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
