Creamy Potato Leek Soup
This creamy potato leek soup is simply goodness in a bowl! Made with wholesome ingredients and just a bit of sour cream, this vegetarian soup is just perfect for spring.
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Servings: 6
Calories: 213kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 medium leeks, white and light green parts only, sliced (about 3 cups)
- 1 ½ lb (650 g) potatoes, peeled and cubed
- 6 cups (1.5 l) vegetable stock
- 2 cups (75 g) cavolo nero
- ½ cup (25 g) fresh dill, roughly chopped
- ½ cup (125 ml) sour cream , at room temperature
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven and melt the butter in it.1 tablespoon olive oil1 tablespoon unsalted butter
- Add the leeks and cook for 4-5 minutes until softened.3 medium leeks
- Next, add the potatoes and vegetable stock and bring to a boil.1 ½ lb potatoes6 cups vegetable stock
- Lower the heat and simmer for 20 minutes until the potatoes are tender.
- Turn off the heat and let the soup cool off slightly. Use a potato masher to break up some of the potatoes. For a smoother soup, use an immersion blender until you achieve the desired consistency.
- Stir in the cavolo nero and dill and bring back to a simmer for 2-3 minutes.2 cups cavolo nero½ cup fresh dill
- Next, stir in the sour cream and season to taste.½ cup sour creamSalt and freshly ground black pepper to taste
- Serve the soup hot, garnished with more fresh dill if you like.
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Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 540mg | Fiber: 3g | Sugar: 5g
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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