Creamy Potato-Leek Soup

Looking for a delicious, creamy soup that's both vegetarian and gluten-free? Look no further than this Creamy Potato-Leek Soup! This hearty soup is the perfect meal for any occasion, whether you're enjoying it as a soup, antipasti, starter, or snack. Ready in just 30 minutes, this recipe serves 8 and offers a satisfying 144 calories per serving.

To make this mouthwatering dish, you'll need fresh thyme leaves, heavy cream, kosher salt, finely chopped leeks, peeled russet potatoes, unsalted butter, and low-sodium vegetable broth. With just a saucepan and a blender as your equipment, you'll have this creamy, dreamy soup on the table in no time.

Start by melting butter in a large saucepan and sautéing the leeks until they're softened. Then, add the potatoes, salt, and thyme, and cook until fragrant. Increase the heat, add the vegetable broth and water, and let it simmer until the potatoes are fork-tender. Blend the soup in a blender until smooth, and then return it to the saucepan. Stir in the cream, adjust the seasoning with additional pepper if needed, and cook until heated through.

With a caloric breakdown of 7.36% protein, 39.76% fat, and 52.88% carbs, this Creamy Potato-Leek Soup is a well-balanced and delectable treat that your whole family will love. So why wait? Get cooking and enjoy this comforting, creamy soup today!