Name: Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 leeks, white and light green parts only; 2 potatoes, starchy such as Russet, approx. 12 oz / 350 g; 3 cups vegetable stock, about 600-750 ml; 2/3 cup cream cheese, 80 g or more to taste; 2 tablespoons butter, 30 g; 2 tablespoons olive oil; Salt to taste; Pepper to taste

Description

A comforting and creamy French leek and potato soup featuring sautéed leeks, tender potatoes, and rich cream cheese for a smooth, velvety texture. Perfect as a light meal or appetizer, this soup is easy to prepare and full of classic flavors.

Ingredients

Scale

Vegetables

2 leeks, white and light green parts only
2 potatoes, starchy such as Russet, approx. 12 oz / 350 g

Liquids and Dairy

3 cups vegetable stock, about 600-750 ml
2/3 cup cream cheese, 80 g or more to taste
2 tablespoons butter, 30 g

Oils and Seasoning

2 tablespoons olive oil
Salt to taste
Pepper to taste

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Instructions

Prepare Ingredients: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green parts of the leeks, cut them in half and rinse thoroughly under cold water to remove all dirt. Slice the cleaned leeks into thin pieces.
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 but not browned. Add the butter, stir well, and season with salt and pepper.
Cook Potatoes: Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, then reduce heat to medium, cover the pan, and simmer for 25 minutes or until the vegetables are tender.
Blend Soup: Blend the soup directly in the saucepan using an immersion blender or transfer to a blender. Add the cream cheese and blend until the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Notes

Serve with smoked salmon, fried leek greens, and fresh dill for added flavor and garnish.
Use starchy potatoes like Russet for better texture and creaminess.
Adjust cream cheese quantity based on desired richness and consistency.
Vegetable stock quantity can be altered to make soup thicker or thinner.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 3 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 20 mg