Potato Leek Soup
Cozy Up with Creamy Potato Leek Soup: A French Classic
Is there anything more comforting than a warm bowl of soup on a chilly day? Today, we’re sharing a recipe for a timeless classic: Potato Leek Soup. This isn’t just any soup; it’s a velvety smooth, subtly sweet, and deeply flavorful experience that will transport you straight to a cozy French bistro.
Potato Leek Soup, or Vichyssoise (though traditionally served cold!), is a surprisingly simple dish to make. The key is allowing the leeks to soften and sweeten, and then blending everything to a perfect, creamy consistency. It’s a wonderful starter for a more elaborate meal, or a satisfying light lunch or dinner on its own.
What makes this recipe special? We’ve focused on building layers of flavor. Slowly sautéing the onions and leeks is crucial, and using good quality potatoes makes all the difference. Don’t be afraid to taste and adjust the seasoning – the leek flavor should really shine through!
Tips for the Perfect Soup:
- Leek Cleaning: Leeks often trap dirt and sand between their layers. Be sure to thoroughly rinse and clean them before slicing.
- Potato Choice: Yukon Gold potatoes are ideal for this soup because of their creamy texture, but Russets will also work.
- Blending: For the smoothest soup, strain it through a fine-mesh sieve after blending. This removes any remaining potato skins or leek fibers.
- Seasoning is Key: Leeks have a delicate flavor, so don’t be shy with the salt! Taste frequently and adjust as needed.
Serving Suggestions:
- Garnish with a swirl of cream or a drizzle of olive oil.
- Top with crispy croutons, chopped fresh parsley, or chives.
- Serve with a crusty baguette for dipping.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! Potato Leek Soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, but the texture may change slightly upon thawing. It’s best to freeze it without any dairy, and add that in after reheating.
- Is Potato Leek Soup healthy? Absolutely! Potatoes and leeks are both packed with nutrients. This soup is a great source of Vitamin C, potassium, and fiber.
- What if I don’t have bay leaves? You can omit them, but they add a subtle depth of flavor. If you don’t have them, a pinch of thyme or marjoram can be a good substitute.
- Can I use vegetable broth instead of water? Yes, using vegetable broth will add more flavor to the soup.
Enjoy this classic French comfort food! It’s a guaranteed crowd-pleaser that will warm you from the inside out.
Potato Leek Soup
Ingredients
- 1 small to medium onion diced
- 3 whole leeks trimmed, cut in half lengthwise, rinsed and sliced
- 2 tablespoons butter
- 6 cups water
- 2 medium potatoes about 1 pound, peeled and sliced 1/4 inch thick
- 2 tablespoons fresh parsley leaves minced
- 2 whole bay leaves
- 1-2 teaspoons kosher salt
- 1/4 teaspoon pepper
- as needed Croutons or chopped parsley for garnish
Instructions
- In a soup pot, sauté the onion and leeks in the butter over medium heat until soft, about 10 minutes.
- Add the water, potatoes, parsley, bay leaves, and 1 teaspoon of salt and bring to a boil. Lower heat to medium-low, cover, and simmer about 30 minutes or until potatoes are soft.
- Remove the bay leaves. Purée the soup in a blender, in two batches, until creamy and smooth. Return the soup to the soup pot and heat gently. This soup typically needs a fair amount of salt; keep adding salt a bit at a time, tasting as you go, until the leek flavor shines through.
- Add the pepper, and garnish with croutons or chopped parsley if desired.
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