Ingredients
Scale
- 2 tablespoons olive oil (+ more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped into 1/2 inch cubes)
- 2–3 medium leeks (cut in half, sliced, and cleaned well)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon ground black pepper (+ more for garnish)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Heat olive oil and butter in a medium pot over medium heat. Sauté sliced leeks until softened (about 5-7 minutes).
- Add cubed Yukon gold potatoes, salt, and pepper; stir well.
- Pour in vegetable stock to cover the vegetables, then simmer with lid on until potatoes are tender (approximately 35 minutes).
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and mix thoroughly.
- Serve hot, garnished with fresh thyme leaves and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering/Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a vegan version, substitute heavy cream with coconut cream or other plant-based alternatives. Experiment by adding herbs like thyme or bay leaves for enhanced flavor.