Country French Potato Soup
Cozy up with a bowl of hearty, rustic "Country French Potato Soup," a delightful blend of classic French countryside flavors and creamy comfort. This soul-warming recipe combines sautéed leeks, onions, and celery with tender russet potatoes simmered in savory chicken or vegetable stock, infused with thyme and a hint of bay leaf. The result? A velvety smooth, rich soup delicately enhanced with a dash of heavy cream for an irresistibly luscious texture. Perfect for busy weeknights or special gatherings, this easy-to-make potato soup is ready in under an hour and pairs beautifully with crusty bread for dipping. Sprinkle fresh parsley on top for a vibrant garnish, and let the earthy aroma transport you straight to the charm of the French countryside.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium leeks (white and light green parts only), thinly sliced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 large russet potatoes, peeled and diced
- 6 cups chicken or vegetable stock
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 cup heavy cream
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, leeks, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced potatoes to the pot, stirring to combine with the vegetables.
Pour in the chicken or vegetable stock, ensuring the potatoes are fully covered. Add the thyme sprigs and bay leaf to the pot.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are very tender and can be easily mashed with a spoon.
Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently over low heat for 5 minutes, ensuring it does not boil.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 7732 mg | 336% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 20.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5959 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
