Description
Comforting leek and potato soup brings classic French countryside warmth to your kitchen. Silky smooth blended ingredients create a hearty bowl perfect for chilly evenings when you crave something nourishing and simple.
Ingredients
Scale
Vegetables:
- 3 medium russet potatoes, peeled and chopped
- 3 leeks, white and light green parts only, thinly sliced
- 3 celery stalks, chopped
- 3 garlic cloves, finely chopped
Liquids and Fats:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 cups chicken broth
- 1 cup heavy cream
Seasonings and Herbs:
- 6 sprigs fresh thyme
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
Optional Toppings:
- hot sauce
- fried onions
- celery leaves
Instructions
- Heat olive oil and butter in a Dutch oven at medium temperature until butter melts and becomes frothy.
- Incorporate diced potatoes, chopped leeks, and sliced celery into the pot, sautéing for 6-8 minutes while continuously stirring to prevent sticking.
- Add minced garlic and cook for 30 seconds, releasing its aromatic essence.
- Pour chicken broth into the vegetable mixture, then introduce fresh thyme sprigs, salt, and pepper. Increase heat to bring contents to a rolling boil.
- Reduce heat to low, allowing the soup to gently simmer for 15-20 minutes until potatoes become fork-tender and easily mashed.
- Carefully remove thyme sprigs from the soup. Transfer 4 cups of the mixture to a blender and puree until smooth and creamy.
- Return the blended portion back into the pot, creating a rich, velvety texture with some vegetable chunks remaining.
- Slowly stir in heavy cream and let the soup simmer for an additional 10-15 minutes, allowing flavors to meld and liquid to slightly thicken.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with optional toppings like chopped chives or crispy bacon bits.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the creamiest texture and best thickness.
- Use fresh thyme sprigs for deeper herbal flavor, removing stems before blending for smooth consistency.
- Create a vegetarian version by substituting chicken broth with vegetable stock and using plant-based cream alternatives.
- Enhance soup’s richness by garnishing with crispy bacon bits, chives, or a drizzle of truffle oil for gourmet touch.
- Prep Time: 5 minutes
- Cook Time: 93-98 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg