Description
A creamy and comforting Leek and Potato Soup recipe featuring sautéed leeks, tender potatoes, and smooth cream cheese, perfect for a cozy 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
- 2/3 cup cream cheese, 80 g or more to taste
Seasoning
- Salt and pepper to taste
Instructions
- Prepare 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 well under cold water to remove all dirt. Then slice the leeks.
- Sauté Leeks. Heat the olive oil in a large saucepan over medium heat. Add the leeks and sauté gently for about 5 minutes until softened. Add the butter, mix well, and season with salt and pepper.
- Add Potatoes and Stock. Add the cubed potatoes to the saucepan, then pour in the vegetable stock. Bring to a boil, reduce heat to medium, cover, and simmer for 25 minutes until the vegetables are tender.
- Blend Soup. Blend the soup directly in the saucepan using an immersion blender or transfer to a blender until smooth. Add the cream cheese and blend again until fully incorporated. Taste and adjust seasoning with salt and pepper if necessary.
Notes
- Serve with smoked salmon for added richness and protein.
- Top with fried leek greens for texture and garnish.
- Add fresh dill to enhance the flavor with a herbaceous note.
- You can adjust the consistency by varying the amount of vegetable stock.
- Use starchy potatoes like Russet for a creamier texture.
