Description
Hearty potato leek soup from France combines creamy comfort with rustic elegance. Rich flavors and silky texture invite you to savor each spoonful of this classic countryside dish.
Ingredients
Scale
Main Ingredients:
- 4 large russet or Yukon Gold potatoes, peeled and diced
- 3 large leeks (white and light green parts only, cleaned and sliced)
- 4 cups chicken or vegetable broth
Fats and Seasonings:
- 3 tablespoons butter
- 12 cup heavy cream (optional, for extra creaminess)
- 2–3 garlic cloves, minced
- 1 bay leaf (optional)
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Garnish:
- Chives or parsley
Instructions
- Gently melt butter in a spacious cooking vessel over medium heat, introducing sliced leeks and minced garlic. Sauté the aromatics until they become delicately softened and release their enticing fragrance, approximately 4-5 minutes.
- Incorporate diced potatoes, vegetable or chicken broth, aromatic bay leaf, and earthy thyme into the pot. Allow the mixture to reach a gentle simmer and continue cooking for 20-25 minutes, ensuring potatoes become completely tender and easily pierced with a fork.
- Carefully extract the bay leaf from the soup to prevent any unwanted woody flavors. Transform the soup’s texture using an immersion blender directly in the pot, or cautiously transfer the mixture to a standard blender, processing in controlled batches until achieving a velvety, uniform consistency.
- Introduce rich heavy cream to the blended soup, creating a luxurious silkiness. Season generously with kosher salt and freshly ground black pepper, adjusting flavors to personal preference and tasting carefully.
- Present the soup piping hot in warmed serving bowls, embellishing with optional garnishes such as delicate fresh herb sprigs, crunchy homemade croutons, a dollop of tangy sour cream, or crisp crumbled bacon for added texture and visual appeal.
Notes
- Swap butter for olive oil to create a lighter, vegan-friendly version that’s equally delicious and heart-healthy.
- Add a splash of white wine while sautéing leeks to enhance the soup’s depth of flavor and bring a subtle complexity to the dish.
- Roast potatoes before adding to the soup for a richer, slightly caramelized taste that adds extra warmth and intensity to the recipe.
- Keep some potato chunks unblended for a rustic texture that provides delightful contrast and makes the soup more interesting to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg