Description
Hearty potato leek soup brings French countryside comfort to your kitchen, blending creamy potatoes with delicate leek flavors. Silky, warming, and simple to prepare, this classic soup delivers pure culinary satisfaction you’ll savor with every spoonful.
Ingredients
Scale
Main Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 3 large leeks
- 4 cups vegetable broth
Aromatics and Seasonings:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
Garnish:
- Freshly chopped chives
- Black pepper
Instructions
- Prepare leeks by trimming off dark green leaves and root end, keeping white and light green portions. Slice leeks lengthwise, then chop into small pieces. Thoroughly rinse chopped leeks in a colander, swirling to eliminate sand and grit.
- Warm olive oil in a large pot over medium heat. Sauté leeks for 8-10 minutes until softened and translucent, avoiding browning. Add minced garlic and stir for one minute, watching carefully to prevent burning.
- Incorporate diced Yukon Gold potatoes, salt, bay leaf, thyme sprigs, and vegetable broth into the pot. Bring to a rolling boil over high heat, then reduce to low. Cover and simmer for 15-20 minutes until potatoes become fork-tender.
- Extract bay leaf and thyme sprigs. Puree soup using an immersion blender, creating a mostly smooth texture with slight chunks. Alternatively, transfer carefully to a standard blender in batches, ensuring steam can escape by leaving lid slightly open.
- Evaluate soup’s seasoning, adding salt if necessary. Portion into serving bowls. Garnish with freshly chopped chives and a light dusting of black pepper to enhance flavor and visual appeal.
Notes
- Always wash leeks thoroughly to remove hidden sand and grit, preventing a grainy soup texture.
- Use Yukon Gold potatoes for their creamy, buttery consistency that helps create a smooth, rich soup base.
- Avoid browning leeks and garlic to maintain a delicate, sweet flavor profile instead of developing bitter notes.
- For dietary modifications, swap vegetable broth with chicken stock or use dairy-free cream alternatives like coconut milk for vegan adaptations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg