Leek Potato Soup Soupe Au Poireau Et Pommes De Terre
Velvety, comforting, and bursting with rustic French charm, Leek Potato Soup (Soupe au Poireau et Pommes de Terre) is a timeless classic that transforms simple ingredients into a bowl of pure comfort. This creamy soup features the subtle sweetness of tender leeks, paired perfectly with hearty potatoes and a touch of garlic for depth. Infused with fresh thyme and finished with a swirl of rich heavy cream, every spoonful delivers a luxurious, homestyle flavor. Whether blended to silky perfection or left slightly chunky for texture, this recipe comes together in under an hour, making it ideal for cozy weeknight dinners or elegant starters. Garnished with fresh parsley and served with crusty bread, this wholesome, gluten-free dish is perfect for savoring on cold evenings.
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Recipe Information
Ingredients
- 3 medium leeks
- 4 medium potatoes
- 4 tablespoons unsalted butter
- 6 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 2 cloves garlic
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 cup water
- 2 tablespoons fresh parsley
Instructions
Prepare the leeks by trimming the roots and dark green tops. Slice the white and light green parts into thin rounds and wash thoroughly to remove sand or dirt.
Peel and dice the potatoes into small cubes (roughly 1-inch pieces) for even cooking.
In a large pot or Dutch oven, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.
Add the sliced leeks to the pot and sauté for about 8 minutes, stirring occasionally, until they are softened but not browned.
Mince the garlic cloves and add them to the pot. Cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes, chicken or vegetable stock, water, thyme, salt, and black pepper to the pot. Stir to combine and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer the soup for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, being careful with the hot liquid.
Return the puréed soup to the pot and stir in the heavy cream. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 8902 mg | 387% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 24.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5302 mg | 113% | |
*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.
