Imagine a silky, creamy soup that transports you straight to the charming countryside of France with just one spoonful. This Potato Leek Soup is not just a recipe; it's a culinary journey that transforms humble ingredients into a luxurious dining experience. Whether you're looking to warm up on a chilly evening or impress dinner guests with minimal effort, this classic French dish promises to be your new go-to comfort food that's both elegant and incredibly simple to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 large potatoes, peeled and diced
- 2 leeks, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Thoroughly wash the leeks, carefully removing any dirt between the layers. Slice the white and light green parts of the leeks into thin rounds.
- Peel the potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the sliced leeks and sauté until they become soft and translucent, approximately 5-6 minutes.
- Add the diced potatoes to the pot with the leeks and stir to combine.
- Pour the vegetable broth into the pot, ensuring the potatoes and leeks are completely covered. Bring the mixture to a gentle boil.
- Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
- Warm the soup through for an additional 2-3 minutes, ensuring it does not boil.
- Ladle the soup into serving bowls and garnish with freshly chopped chives.
- Serve hot with crusty bread or croutons for added texture.
Tips
- Cleaning leeks is crucial - make sure to rinse them thoroughly between layers to remove all hidden dirt and grit.
- Cut potatoes into uniform cubes to ensure even cooking and a consistent texture.
- Use an immersion blender for the smoothest results, but if using a standard blender, work in small batches and be careful with hot liquid.
- For extra richness, consider adding a splash of white wine when sautéing the leeks.
- Don't rush the simmering process - allowing potatoes to cook slowly helps develop deeper flavors.
- Fresh chives make a significant difference in presentation and taste, so don't skip the garnish.
- Serve with crusty bread or homemade croutons to add a delightful textural contrast to the creamy soup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 90mg
