Potato Leek Soup Recipe
Potato leek soup has roots in European cuisine, particularly in France and Ireland. The French version, called "Potage Parmentier" (named after Antoine-Augustin Parmentier, who promoted the potato in France), is a staple in French homes.
Equipment
- Large pot or Dutch oven
- Sharp knife and cutting board
- Potato peeler
- Immersion blender or standard blender
- Ladle
- Whisk
Ingredients
- 4 large leeks (white and light green parts only)
- 4 medium russet potatoes, peeled and diced
- 1 large onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme (optional)
- Fresh chives or parsley for garnish
Instructions
- Slice off the dark green tops of the leeks and discard or save for stock. Slice the white and light green parts in half lengthwise, then thinly slice them crosswise.
- Leeks can hold a lot of dirt, so place the sliced leeks in a bowl of cold water and swish them around to remove any dirt or sand. Drain and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Sauté for about 5-7 minutes until they become soft and fragrant but not browned.
- Stir in the diced potatoes, salt, pepper, and thyme. Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can blend the soup in batches in a standard blender. Just make sure to allow the soup to cool slightly before blending to avoid any splatters.
- Once the soup is blended, stir in the heavy cream. Let it cook on low for an additional 5 minutes to allow the flavors to meld together.
- Taste the soup and adjust the seasoning as needed, adding more salt or pepper if necessary.
- Ladle the soup into bowls and garnish with freshly chopped chives or parsley. Serve with crusty bread for a complete meal.