Potato Leek Soup

This creamy Potato Leek Soup is a comforting and flavorful dish that highlights the natural sweetness of leeks and the earthiness of potatoes. Perfectly blended for a smooth texture, it is a heartwarming gluten-free option for any meal.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Leeks - 2 medium, cleaned and sliced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh thyme - 1 teaspoon, chopped
• Heavy cream - 100 ml (optional for creaminess)

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add sliced leeks and minced garlic, sautéing until leeks are soft and translucent, about 5 minutes.
3. Stir in the diced potatoes, salt, and pepper, cooking for another 2 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
6. Remove from heat and blend the soup until smooth using an immersion blender or a regular blender.
7. Stir in fresh thyme and heavy cream, if using, and heat through for another 2-3 minutes.
8. Serve hot, garnished with additional thyme if desired.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals, especially vitamin C and potassium.
• Contains fiber that supports digestive health.

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