Description
Hearty “creamy potato leek soup” brings French countryside comfort to your kitchen with elegant simplicity. Fresh ingredients blend into a silky smooth experience you’ll savor down to the last warming spoonful.
Ingredients
Scale
Main Ingredients:
- 6 medium russet potatoes, peeled and chopped
- 1 large leek, chopped
- 8 cups (1.9 liters) vegetable broth
- 3/4 cup (180 milliliters) half and half
Seasoning Ingredients:
- 1 1/2 teaspoons salt (plus more to taste)
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
Preparation Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
Instructions
- Heat olive oil in a spacious cooking vessel over medium flame, introducing finely sliced leeks and minced garlic to the pan.
- Develop aromatic flavors while incorporating a medley of seasonings including salt, freshly ground black pepper, zesty red pepper flakes, onion powder, and garlic powder, ensuring thorough distribution.
- Introduce cubed potatoes to the fragrant mixture, gently tossing to envelop each piece with the seasoned base.
- Stream vegetable broth into the pot, creating a liquid foundation, then secure with a lid and elevate to a rolling boil.
- Transition heat to a gentle simmer, allowing potatoes to tenderize completely over approximately 20 minutes, ensuring they reach a soft, easily mashable consistency.
- Transform the soup’s texture using an immersion blender, pulverizing ingredients into a velvety smooth consistency. Alternatively, carefully transfer to a standard blender, processing in measured batches before returning to the cooking vessel.
- Introduce half and half, creating a luxurious creamy dimension, and warm through for an additional three minutes to meld flavors harmoniously.
- Conduct a final flavor assessment, making nuanced seasoning adjustments as required. Present piping hot, accompanied by crusty artisan bread for an optimal dining experience.
Notes
- Swap regular half and half with coconut milk or unsweetened almond milk to create a dairy-free version that’s equally creamy and delicious.
- Try roasting leeks and potatoes before blending to develop deeper, more complex caramelized flavors that elevate the soup’s taste profile.
- Use an immersion blender carefully to prevent splashing hot liquid and ensure a smooth, velvety texture without lumps or chunks.
- Enhance nutrition by adding a handful of chopped kale or spinach during the last few minutes of cooking, boosting the soup’s vitamin content and vibrant green color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg