[Foodie Friday Recipe] Creamy French Potato Leek Soup
Enjoy this simple & delicious French potato leek soup as a side dish or light lunch on a cool spring day!
I’m not sure why since both potatoes and leeks are typically considered winter vegetables, but for some reason, I just love potato leek soup in the spring! Maybe it’s the warmth and mild freshness of the leeks, or maybe it’s just because the last of our potatoes from last year are getting rather shriveled and they are extra creamy in soups…
Anyway, this classic version is adapted from Julia Child, so you know it’s bound to be good! This simple recipe requires only a few basic ingredients, but it’s so tasty that if you serve it to guests, they’ll think it took you hours – especially if you announce it by the French name – Potage Parmentier! 🙂
Here’s how to make this classic recipe:
French Potato & Leek Soup
Total Time: 40 Min.
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 2 leeks, white and pale green parts only sliced thinly (about 2 cups)
- 12 oz / 350g potatoes (Yukon Gold or russet works best), peeled and diced into 1″/2.5cm cubes
- 4 cups (1 quart/1 liter) chicken broth/stock
- 1/4 cup / 65 ml heavy cream (or milk)
- Salt and pepper
- Chives, finely chopped
- Extra cream, for garnish
Melt butter in a pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
Add potatoes and broth, place the lid on and simmer for 25 minutes or until potato is very soft and almost falling apart.
Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree. Season to taste with salt and pepper, then stir in cream. Use water or milk to thin the soup if it is too thick for your taste.
Serve, drizzled with cream, sprinkled with chives and with croutons on the side.
- 2 thick slices bread, torn into crouton size pieces
- Olive oil spray or melted butter
Preheat oven to 180C/350F. Spray or drizzle bread with olive oil (or melted butter). Bake for 5 minutes or until golden and crunchy. Season with salt.
Recipe Source: RecipeTinEats.com
(Please Note: Next week is our Spring Blogging Break Week, so we will not be posting – but be sure to check back the following week for another tasty recipe, a fast and fun workout, and more!)