Description
Creamy potato leek soup brings comfort and warmth from French countryside kitchens. Rich ingredients blend perfectly, offering hearty satisfaction for home cooks seeking simple, elegant meal solutions.
Ingredients
Scale
- 4 cups vegetable broth
- 2 lbs (907 g) Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 3 large leeks (white and light green parts only)
- 2 tbsps extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly chopped chives
- Black pepper
Instructions
- Prep Leeks: Trim dark green tops, keeping white and light green sections. Slice lengthwise and chop into small segments, then rinse thoroughly in a colander to remove soil and grit.
- Sauté Base: Heat olive oil in a large pot over medium heat. Add leeks and cook until soft and translucent, stirring occasionally. Introduce minced garlic and sauté briefly to release aromatic flavors.
- Build Soup Foundation: Add diced potatoes, salt, bay leaf, thyme, and vegetable broth. Bring to a rolling boil, then reduce heat to low.
- Simmer and Tenderize: Cover pot and let simmer quietly, allowing potatoes to become completely tender (approximately 15-20 minutes). Verify doneness by piercing potatoes with a fork.
- Blend and Finish: Remove bay leaf and thyme sprigs. Use an immersion blender or high-performance blender to create desired soup consistency. Transfer to serving bowls and garnish with freshly snipped chives and a light dusting of black pepper.
Notes
- Clean Leeks Thoroughly: Rinse chopped leeks meticulously under cold water to remove hidden dirt and prevent gritty texture in your soup.
- Control Cooking Temperature: Sauté leeks and garlic gently over moderate heat to develop rich flavors without burning or creating bitter undertones.
- Test Potato Doneness: Pierce potatoes with a fork to ensure complete tenderness before blending, guaranteeing a smooth and creamy soup consistency.
- Blending Technique: Use an immersion blender for easier cleanup, or transfer to a high-performance blender in small batches for an ultra-silky texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 200
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg