Dive into the heart of French cuisine with the comforting embrace of Potato Leek Soup, also known as Potage Parmentier. This velvety, creamy delight is not only a classic dish but also a warm hug in a bowl, perfect for chilly evenings or when you need a little culinary comfort. With just a handful of simple ingredients, you can whip up a restaurant-quality soup that will leave your taste buds singing! Ready to impress your family and friends? Let’s explore how to create this delectable dish that’s sure to become a staple in your kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Chives for garnish
Instructions
- Thoroughly wash and prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts into thin half-moons, ensuring to rinse between layers to remove any trapped dirt.
- Peel the potatoes and cut them into uniform 1-inch cubes to ensure even cooking. This helps the potatoes cook consistently and break down smoothly in the soup.
- In a large heavy-bottomed pot or Dutch oven, melt a tablespoon of butter over medium heat. Add the sliced leeks and sauté until they become soft and translucent, approximately 5-6 minutes, stirring occasionally to prevent burning.
- Add the diced potatoes to the pot with the softened leeks. Pour in the vegetable broth, ensuring that the potatoes and leeks are fully covered by the liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, or until the potatoes are completely tender and can be easily mashed with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until completely smooth.
- Stir in the heavy cream, creating a rich and luxurious texture. Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Reheat the soup gently if needed, being careful not to let it boil after adding the cream.
- Ladle the soup into warm bowls and garnish with finely chopped fresh chives. For an optional elegant touch, drizzle a small amount of cream or olive oil on top.
- Serve immediately with crusty French bread or croutons for added texture and enjoyment.
Tips
- Leek Preparation: When cleaning leeks, make sure to rinse between the layers to remove any hidden dirt. This ensures a clean and flavorful base for your soup.
- Uniform Potato Cuts: Cut your potatoes into uniform 1-inch cubes. This promotes even cooking and helps achieve that smooth, creamy texture when blended.
- Sautéing Leeks: Take your time when sautéing the leeks. Cooking them until soft and translucent enhances their sweetness and adds depth of flavor to the soup.
- Blending Techniques: For a super smooth texture, use an immersion blender directly in the pot. If using a traditional blender, allow the soup to cool slightly and blend in batches to avoid splattering.
- Creamy Finish: Add the heavy cream after blending for a luxurious texture. If you want a lighter version, you can substitute half-and-half or even omit the cream for a healthier option.
- Garnishing: Fresh chives add a pop of color and a mild onion flavor that complements the soup beautifully. Consider drizzling a bit of olive oil or additional cream on top for an elegant presentation.
- Serving Suggestions: Pair your soup with crusty French bread or homemade croutons for a delightful contrast in texture. This makes for a satisfying meal that’s sure to please!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
