Potato Leek Soup Recipe

potato leek soup recipe
potato leek soup recipe

Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and comforting. Potato leek soup, also known as potage parmentier, is a foundational dish in French cuisine. Its versatility allows for endless variations, making it a canvas for your culinary creativity. Whether you add watercress for potage au cresson, serve it chilled as Vichyssoise, or top it with oven-fried bacon, fried leeks, fresh herbs, or diced vegetables, potato leek soup is a delightful and satisfying meal.

What You’ll Need To Make Potato Leek Soup

How to make potato leek soup

To prepare this delicious soup, gather the following ingredients:

  • 4 large leeks, cleaned and roughly chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 pounds potatoes, peeled and diced
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 cup heavy cream (adjust quantity to taste)

How To Make Potato Leek Soup

How to make potato leek soup

  1. Start by thoroughly washing the leeks. Cut off and discard the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, separating the layers to remove any grit.

How to make potato leek soup

  1. Once the leeks are clean, roughly chop them, resulting in approximately five cups of chopped leeks from four large leeks.

  2. In a Dutch oven or large soup pot, melt the butter and add the chopped leeks and minced garlic. Cook, stirring occasionally, until soft and wilted.

How to make potato leek soup

  1. Add the diced potatoes, chicken broth, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.

How to make potato leek soup

  1. Reduce the heat, cover, and simmer for about 15 minutes or until the potatoes are tender.

How to make potato leek soup

  1. Remove the bay leaves and thyme sprigs, then use a hand-held immersion blender or regular blender to puree the soup until smooth. If using a regular blender, ensure not to overfill and leave the lid slightly open to release heat.

How to make potato leek soup

  1. Add the heavy cream, adjusting the quantity to your preference. Cream enhances the soup’s texture, making it creamy and luxurious. Simmer the soup and season with salt and pepper to taste.

Serve the potato leek soup hot, garnished with fresh thyme, chives, or your favorite herbs. It pairs perfectly with a Reuben sandwich, wedge salad, or as a flavorful stand-alone lunch.

FAQs

Q: Can I make potato leek soup ahead of time?

A: Yes! Potato leek soup can be made ahead of time and refrigerated for up to three days. Reheat gently over low heat, adding a splash of additional broth or cream if needed.

Q: Can I freeze potato leek soup?

A: Absolutely! Potato leek soup freezes well. Allow it to cool completely, then transfer it to an airtight container, leaving some room for expansion. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.

By following this simple recipe, you can enjoy the comfort and elegance of a classic French potato leek soup. Explore the endless variations and make it your own, catering to your culinary preferences and creativity.

For more culinary inspiration and recipes like this, visit Takeout Food, your go-to resource for all things delicious.

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