This creamy leek and potato soup is a testament to the simple elegance of French cuisine. Few ingredients are needed to create a deeply satisfying and comforting bowl, perfect for a chilly evening or a light yet nourishing lunch. The delicate sweetness of the leeks perfectly complements the earthy potatoes, resulting in a velvety smooth soup that's both flavorful and surprisingly easy to make. Forget complicated recipes and lengthy prep times; this version focuses on fresh, high-quality ingredients and straightforward techniques.
The beauty of this soup lies in its simplicity. From the gentle sautéing of the leeks to the careful simmering of the potatoes, each step contributes to the final, luxurious texture and taste. Ready to experience the magic of this classic French recipe? Let's dive into the detailed, step-by-step process outlined below.
Tools Needed
- Sharp knife
- Bowl
- 5-quart Dutch oven
- Potato masher (optional)
Ingredients
- Leeks: 5
- Boiling Potatoes: 2 medium
- Parsley: 1 bunch
- Kosher Salt: 1 tablespoon + several grinds
- Black Pepper: 5 grinds
- Water: 6 cups
- Heavy Cream: 1 cup (or half-and-half/milk)
- Butter: 4 tablespoons
- Cornstarch: 1 1/2 tablespoons
Step-by-Step Instructions
Step 1. Preparing the Vegetables
- Cut off roots, peel off outer layers, cut an 'X' into the top, and rinse thoroughly under cold water to remove dirt .
- Shave off the root end, split the leek in half twice, and make narrow crosswise cuts .
- Peel and cut potatoes into large chunks. Immediately place them in cold water to prevent browning .
Step 2. Cooking the Soup
- Melt butter in Dutch oven over medium-low heat. Ensure butter doesn't brown .
- Add leeks to melted butter, stir to coat, and add salt and pepper. Sweat leeks over low heat for 10-20 minutes, covered, until soft but not colored .
- Add water to the pot and bring to a boil over medium-high heat .
- Make cornstarch slurry (1 1/2 tbsp cornstarch mixed with enough water) .
- Once boiling, add cornstarch slurry and stir for 10-15 seconds until thickened .
- Drain potatoes and add them to the pot. Bring to a boil, then reduce heat and simmer until tender (10-20 minutes) with the lid slightly ajar .
Step 3. Finishing and Serving
- Serve as is, mash with a potato masher, or puree the soup .
- Stir in heavy cream (or alternative) and garnish with parsley .
Read more: Red Lentil Soup with Lemon Mint Yogurt: A Food Wishes Recipe
Tips
- Keep potatoes in cold water to prevent browning .
- Don't let the butter brown .
- Keep the lid slightly ajar while simmering potatoes to prevent boiling over .
- Taste and adjust seasonings before serving .
- Soup can be served hot or cold .
Nutrition
- N/A
FAQs
1. Can I use frozen leeks instead of fresh?
Yes, you can! Just make sure to thaw them completely and squeeze out any excess moisture before adding them to the pot. This will prevent the soup from becoming watery.
2. How can I make the soup thicker?
If your soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, you can stir in a tablespoon or two of heavy cream or crème fraîche at the end for extra creaminess.
3. Can I add other vegetables?
Absolutely! Consider adding carrots, celery, or even some diced potatoes for extra flavor and heartiness. Just be sure to adjust cooking times accordingly.
This simple yet elegant leek and potato soup is a perfect example of how delicious and comforting food can be. Enjoy the warmth and flavor of this classic French recipe, and remember to adapt it to your own preferences with different herbs or spices. Bon appétit!