Description
Comfort meets simplicity in this hearty potato leek soup, a classic French countryside favorite that warms from within. Creamy, velvety, and packed with subtle herbal notes, you’ll savor each spoonful of this soul-soothing culinary embrace.
Ingredients
Scale
Main Ingredients:
- 1 1/4 pounds (567 grams) Yukon Gold potatoes
- 3 leeks
- 6 cups (1.4 liters) vegetable stock
Aromatic Vegetables:
- 1 medium white onion
- 1 rib celery
- 5 cloves garlic
Herbs, Spices, and Finishing Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1/2 cup (120 milliliters) dry white wine
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Fine sea salt
- Freshly cracked black pepper
- Homemade croutons
- Grated Parmesan
- Chopped fresh chives
Instructions
- Warm olive oil or butter in a large stockpot over medium-high heat until shimmering, then sauté diced onions for approximately 5 minutes until translucent.
- Add leeks, celery, and minced garlic to the pot, continuing to cook for an additional 3 minutes while stirring frequently to prevent burning.
- Deglaze the pot by pouring in white wine, using a wooden spoon to scrape up caramelized bits from the bottom of the stockpot.
- Incorporate diced potatoes, vegetable stock, whole thyme sprigs, bay leaves, and a pinch of cayenne pepper into the mixture, stirring thoroughly to combine all ingredients.
- Reduce heat to medium-low after bringing the soup to a gentle simmer, cover the pot, and allow to cook for 10-15 minutes until potatoes become fork-tender.
- Carefully remove and discard bay leaves and thyme stems to prevent woody textures in the final soup.
- Season the soup with salt and freshly ground black pepper, adjusting to taste and ensuring balanced flavors.
- Ladle the hot soup into serving bowls, garnishing with optional toppings like crispy croutons, freshly grated Parmesan cheese, or finely chopped chives for added texture and visual appeal.
Notes
- Swap olive oil with butter for a richer, more traditional flavor that enhances the soup’s creamy texture.
- Use low-sodium vegetable stock to control salt levels and customize the seasoning to your taste preferences.
- Blend a portion of the soup for a creamier consistency, leaving some chunks for rustic texture and visual appeal.
- Make it vegetarian or vegan by ensuring all ingredients are plant-based and skip dairy-based garnishes.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg