Potato and Leek Soup

This creamy Potato and Leek Soup is a comforting midnight dish that combines the earthy flavors of potatoes and the subtle sweetness of leeks. Perfectly seasoned and topped with a drizzle of olive oil, it warms the soul and satisfies late-night cravings.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Leeks - 2 medium, cleaned and sliced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, fresh or dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Heavy cream - 50 ml (optional)
• Chives - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing until the leeks are soft and translucent, about 5 minutes.
2. Add the diced potatoes to the pot, stirring for another 2 minutes to coat them with the oil.
3. Pour in the vegetable broth and add the thyme, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are tender.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender to puree.
5. If desired, stir in the heavy cream for added richness and adjust seasoning to taste.
6. Serve hot, garnished with chopped chives.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 20 mg
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and potassium from potatoes.
• Leeks are high in antioxidants and support heart health.

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