Description
A creamy and comforting soup made with leeks, potatoes, and a subtle kick of Dijon mustard, perfect for any season.
Ingredients
Scale
- 2 large leeks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 4 cups vegetable or chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the leeks, onion, and garlic; sauté until soft, about 5-7 minutes.
- Add the potatoes and broth; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in cream and mustard, season to taste with salt and pepper.
- Serve hot, garnished with fresh chives if desired.
Notes
For a dairy-free version, substitute heavy cream with coconut cream or oat milk. This soup is perfect for meal prep and can be stored in the fridge for three days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg