French Leek and Potato Soup
A thick, creamy leek and potato soup with garlic butter, finished with cream, chives and crunchy homemade croutons.
By Cookin' Kitchen
- Total: 45 minutes
- Servings: 5 servings
Recipe
French Leek and Potato Soup
A thick, creamy leek and potato soup with garlic butter, finished with cream, chives and crunchy homemade croutons.
Cookin' · https://cookin.club/recipes/french-leek-and-potato-soup
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Servings
- 5
Ingredients
For 5 servings
Soup
Croutons
Garnish
Equipment
- Large pot
- Stick blender
- Oven
Instructions
Soup
Step 1: Melt the butter in a large pot over medium heat. Add the garlic and leeks and sauté for 7 minutes, until soft and sweet.
Step 2: Add the potatoes and broth. Turn up the heat and bring to a simmer, then cover the pot and lower the heat so the soup simmers gently. Simmer for 25 minutes, or until the potatoes are very soft and almost falling apart.
Step 3: Turn off the stove and purée with a stick blender just until smooth. Do not over-purée, or the soup can become sticky.
Step 4: Add the salt and pepper, then stir in the cream.
Step 5: Serve drizzled with cream and sprinkled with chives and croutons.
Croutons
Step 6: Preheat the oven to 180°C/350°F (160°C fan-forced). Drizzle the bread with melted butter or spray it with oil. Bake for 5 minutes, or until golden and crunchy. Sprinkle with a pinch of salt while hot.
Notes
If you can’t get leeks, substitute brown, white or yellow onions. Chop them and sauté over low heat for 10 to 12 minutes, until soft and sweet; don’t let them caramelize.
If using a blender instead of a stick blender, mash the potatoes in the liquid first, then transfer the mixture to the blender and pulse just until smooth.
Nutrition per serving
- Calories
- 311 kcal
- Fat
- 19 g
- Saturated fat
- 12 g
- Carbohydrates
- 32 g
- Sugar
- 2 g
- Fiber
- 6 g
- Protein
- 6 g
- Sodium
- 551 mg
- Cholesterol
- 64 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Garlic butter and gently softened leeks give this creamy French potato soup its sweet, savory base. Serve it with chives and buttery croutons.
Use the white and pale green parts of the leeks. If they look gritty between the layers, separate and wash the layers before slicing.
Starchy or all-purpose potatoes work well; the recipe names Sebago, Russet and Maris Piper. A little extra cream and crusty bread are also suggested for serving.
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