Are you ready to transform simple ingredients into a luxurious, soul-warming French classic that will transport your taste buds to a cozy countryside kitchen? This Creamy Leek and Potato Soup is not just a recipe—it's a culinary experience that promises to elevate your home cooking from ordinary to extraordinary. With its velvety texture, rich flavor, and elegant simplicity, this soup is about to become your new go-to comfort food that will impress family and friends alike!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 3 leeks, cleaned and sliced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any trapped dirt between the layers. Slice the white and light green parts into thin half-moons.
- Peel the potatoes and dice them into roughly 1-inch cubes to ensure even cooking. Chop the onion into fine, uniform pieces.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sliced leeks, sautéing until they become soft and translucent, approximately 5-7 minutes.
- Add the diced potatoes to the pot and stir to combine with the leeks and onions. Cook for an additional 2-3 minutes to slightly toast the potatoes.
- Pour the vegetable broth into the pot, ensuring that the vegetables are completely covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Stir in the heavy cream, creating a rich and velvety texture. Season with salt and freshly ground black pepper to taste.
- Ladle the soup into warm bowls and garnish with finely chopped fresh chives. Serve immediately with crusty bread for a complete meal.
Tips
- Cleaning Leeks is Crucial: Take extra time to thoroughly wash leeks, as they often hide dirt between their layers. Slice them lengthwise and rinse under cold water to ensure a grit-free soup.
- Potato Perfection: Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture. Dice them uniformly to ensure even cooking.
- Blending Technique: For the smoothest consistency, use an immersion blender directly in the pot. If using a standard blender, work in small batches and be careful with hot liquid.
- Cream Control: Add cream at the end and avoid boiling to prevent separation. For a lighter version, you can substitute half-and-half or use milk.
- Garnish Game: Fresh chives add a beautiful pop of color and subtle onion flavor. Consider additional garnishes like crispy bacon bits or a drizzle of olive oil for extra complexity.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to prepare it in advance. Simply reheat gently, stirring occasionally.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
