French Potato Soup with Leek
Indulge in the comforting elegance of French Potato Soup with Leek, a creamy and velvety blend of wholesome ingredients that celebrates the simplicity of French cuisine. This hearty soup combines tender potatoes, sautéed leeks, and fragrant garlic, all simmered in a rich chicken or vegetable stock infused with thyme and a hint of bay leaf for depth. Finished with a luscious splash of heavy cream, this luxurious dish is pureed to silky perfection, creating a smooth, soul-warming bowl of comfort. Garnished with fresh chives, this recipe is perfect for cozy dinners or an elevated starter, and pairs beautifully with a slice of crusty bread. With just 45 minutes from start to finish, this quick and easy French-inspired classic is ideal for weeknight cooking and impressing guests alike.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 medium Leeks
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 liter Chicken or Vegetable Stock
- 120 milliliters Heavy Cream
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 sprigs Fresh Thyme (optional)
- 1 piece Bay Leaf
- 1 tablespoon Olive Oil
- 2 tablespoons Chives (for garnish)
Instructions
Peel the potatoes and chop them into 1-inch cubes. Trim the dark green parts of the leeks, keeping only the white and light green parts. Slice the leeks into thin rings and rinse thoroughly to remove any dirt.
In a large pot, melt the butter with the olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened and fragrant, but not browned.
Mince the garlic and add it to the pot. Cook for an additional 1 minute until fragrant.
Add the chopped potatoes to the pot and stir to coat them in the butter and leek mixture.
Pour in the chicken or vegetable stock, and add the thyme (if using) and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are very tender.
Remove the thyme sprigs and bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste. Simmer the soup for an additional 5 minutes, but do not boil.
Ladle the soup into bowls and garnish with freshly chopped chives. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6076 mg | 264% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 15.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3337 mg | 71% | |
*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.
