Creamy Leek Soup
Creamy leek soup is one of the simplest, yet most delicious cream soups that you can easily make at home. The slightly sweet taste of leeks harmonizes perfectly with the creaminess of potatoes and the silky texture of heavy cream. Imagine the aroma of freshly cooked soup filling the kitchen while toasted bread croutons add a crunchy texture when serving. One of the secrets to making this recipe is to sauté the leeks over low heat to bring out their sweeter, milder aromas. With this recipe, you're guaranteed to make a silky and rich-tasting creamy leek soup at home!
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Ingredients for this recipe
Servings: 4
400
g
Leeks
300
g
Potatoes
30
g
Butter
800
ml
Vegetable Broth
200
ml
Heavy Cream
5
g
Salt
2
g
Black Pepper
1
g
Nutmeg
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Preparation Steps
1
Thoroughly wash the leeks, then thinly slice them into rounds.
2
Peel the potatoes and cut them into small cubes.
3
In a saucepan, melt the butter over medium heat and sauté the leeks for 5 minutes, or until softened.
4
Add the potatoes, then pour in the vegetable broth and cook over medium heat for about 20 minutes, or until the vegetables are completely tender.
5
Use an immersion blender to purée the soup until completely smooth.
6
Stir in the heavy cream, then season with salt, pepper, and nutmeg. Mix well and simmer for another 2-3 minutes.
7
Before serving, let it cool slightly, then garnish with fresh chives or toasted bread croutons.
