Description
Classic French potato leek soup whispers comfort from Normandy’s kitchens. Creamy velvet textures blend smooth potatoes with delicate leek notes, offering a warm embrace that transports diners to charming countryside dining experiences.
Ingredients
Scale
Main Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 3 large leeks (white and light green parts only)
- 4 cups vegetable broth
Aromatics and Seasonings:
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
Garnish:
- Freshly chopped chives
- Black pepper
Instructions
- Prepare leeks by removing tough dark green tops, keeping only white and light green sections. Slice lengthwise and chop into small segments.
- Thoroughly rinse chopped leeks in a colander under cold water to eliminate any hidden soil or grit.
- Warm olive oil in a substantial pot over moderate temperature. Introduce leeks and gently cook until they become soft and translucent, stirring periodically to prevent browning.
- Add minced garlic and sauté briefly to release aromatic flavors without burning.
- Incorporate diced potatoes, seasoning with salt, and introduce bay leaf, thyme, and vegetable broth into the pot.
- Elevate heat to maximum, allowing mixture to reach a rolling boil, then immediately reduce to minimal heat.
- Cover and let simmer quietly, permitting potatoes to tenderize completely, approximately 15-20 minutes. Test potato softness by piercing with a fork.
- Carefully extract and discard bay leaf and thyme sprigs from the liquid.
- Utilize an immersion blender to transform soup into desired consistency. For ultracreamy results, process in controlled batches using a high-performance blender.
- Ladle hot soup into serving bowls, adorning with freshly snipped chives and a delicate sprinkle of black pepper.
Notes
- Thoroughly wash leeks under cold water to eliminate hidden dirt and grit lurking between layers.
- Choose waxy potatoes like Yukon Gold for maximum creaminess and smooth soup texture.
- Avoid browning leeks during sautéing to preserve their delicate, sweet flavor profile.
- Adjust soup consistency by blending partially or completely based on personal preference.
- Add optional garnishes like crispy bacon bits or croutons for extra crunch and flavor complexity.
- Store leftover soup in airtight container for up to 4 days, reheating gently to maintain silky consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg