Créé avec l’IA
Creamy Potato and Leek Soup
Ingrédients
4 Portions
- potatoes3 large
- leeks2 stalks
- onion1 medium
- butter2 tbsp
- vegetable broth4 cups
- heavy cream1 cup
- saltto taste
- pepperto taste
- chivesfor garnish
Instructions
- 1
In a large pot, melt the butter over medium heat.
- 2
Add the chopped onion and sliced leeks to the pot, and sauté until they are soft and translucent, about 5-7 minutes.
- 3
Add the diced potatoes to the pot and stir to combine with the onions and leeks.
- 4
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- 5
Allow the soup to simmer until the potatoes are tender, which should take about 15-20 minutes.
- 6
Once the potatoes are tender, use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- 7
Return the pureed soup to the pot (if using a blender) and stir in the heavy cream. Heat through.
- 8
Season the soup with salt and pepper to taste.
- 9
