Description
A simple and healthy potato leek soup recipe that is creamy without using any cream or butter.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sliced leeks, sauté until softened.
- Add the diced potatoes and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a thicker soup, blend longer.
- Can be garnished with fresh herbs or croutons.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg