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Creamy leek and potato soup with cream

A smooth soup of leeks and potatoes softened in butter, simmered in broth, and blended with cream and nutmeg. Makes 4 servings.

French cuisine · Vegetarian · Quick recipes in 35 minutes · Translated from Slovak · · Light recipe · 240 kcal per serving

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Recipe at a glance

Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
4 servings
Difficulty
Easy
Cuisine
French
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This creamy leek soup is a simple soup made with leeks and potatoes softened in butter, cooked in broth, and blended until smooth. Cream and a pinch of nutmeg give it a mellow finish. Serve with toasted croutons or a sprinkling of chives.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Clean the leeks

    5 min

    Trim off the roots and dark green ends of the leeks. Slice lengthwise, rinse out any grit between the layers, and cut crosswise into slices.

  2. Soften the leeks

    8 min

    Cook the leeks gently in the butter for 5–8 minutes, until softened. Do not let them brown.

  3. Cook the soup

    15 min

    Add the peeled, diced potatoes, pour in the broth, and cook for 15 minutes, until the potatoes are tender.

  4. Blend the soup

    3 min

    Blend the soup until smooth, stir in the cream, and season with salt, pepper, and nutmeg. Serve sprinkled with chives.

Tip: The white and light green parts of the leek are the most tender; save the dark green ends for broth.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
240 kcal
Protein
5.1 g
Carbohydrates
32 g
of which sugars
6.7 g
Fat
11 g
of which saturates
6.6 g
Fiber
3.5 g
Salt
3.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krémová pórová polievka so zemiakmi a smotanou

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