Description
A creamy and comforting Leek and Potato Soup made with sautéed leeks, tender potatoes, and blended with cream cheese for smooth richness. Perfect as a warm appetizer or light meal.
Ingredients
Scale
Vegetables
- 2 leeks white and light green parts only
- 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g
Liquids & Fats
- 3 cups vegetable stock, about 600-750 ml
- 2 tablespoons olive oil
- 2 tablespoons butter, 30 g
Dairy
- 2/3 cup cream cheese, 80 g or more to taste
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green part of the leeks, cut them in half, and rinse thoroughly under cold water to remove all dirt. Slice the cleaned leeks.
- Sauté the 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. Stir in the butter, mix well, and season with salt and pepper to taste.
- Cook the Soup Base: Add the potato cubes to the saucepan, then pour in the vegetable stock. Bring the mixture 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 using an immersion blender or transfer to a blender until smooth. Return to heat if needed.
- Add Cream Cheese and Season: Stir in the cream cheese and blend again until completely smooth. Taste and adjust salt and pepper as desired. Serve warm.
Notes
- For extra flavor, serve the soup topped with smoked salmon and fried leek greens.
- Fresh dill pairs well as a garnish to complement the soup's flavors.
- Adjust the amount of vegetable stock to achieve your preferred soup consistency.
- Use a starchy potato like Russet for the best creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 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
