Creamy Potato Leek Soup

A classic French comfort dish, Potato Leek Soup (Potage Parmentier) is celebrated for its velvety texture and delicate, earthy flavor. Simple yet elegant, it transforms humble ingredients into a bowl of pure warmth, making it the perfect choice for a cozy lunch or a refined dinner starter.

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The magic of this soup lies in the slow softening of the leeks in butter, which releases a mild sweetness that pairs beautifully with the buttery texture of Yukon Gold potatoes.

Ingredients

• Vegetables: 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced; 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 3 medium Yukon Gold potatoes, peeled and diced (about 600 g); 2 cloves garlic, minced.
• Liquids: 4 cups (1 liter) low-sodium vegetable broth; 1 cup (240 ml) whole milk or heavy cream; 1 bay leaf.
• Seasonings: 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg (optional).
• Garnish: 2 tablespoons chopped fresh chives or parsley; drizzle of olive oil or swirl of cream (optional).

Instructions

Step 1

Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.

Step 2

In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.

Step 3

Add garlic and cook for 1 minute until fragrant.

Step 4

Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are very tender.

Step 5

Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

Step 6

Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.

Step 7

Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.

Zusatztipps für die Zubereitung

Yukon Gold potatoes provide the creamiest texture, but Russets also work well for a fluffier consistency. To ensure safety, always check broth and cream labels for hidden allergens; the recipe contains dairy unless plant-based alternatives are used.

Varianten und Anpassungen

For a vegan version, substitute butter with olive oil and use plant-based milk or cream. For extra depth of flavor, add a splash of dry white wine after sautéing the leeks and onion. Non-vegetarians can try topping the finished soup with crispy bacon bits.

Serviervorschläge

Serve the soup piping hot in bowls. Garnish each serving with a sprinkle of fresh chives or parsley, and finish with a decorative swirl of cream or a drizzle of extra virgin olive oil for an elegant touch.

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With its simple preparation and sophisticated flavor profile, this Potato Leek Soup is a testament to the timeless appeal of French home cooking. It’s a nourishing, creamy dish that never fails to satisfy.

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, substitute the butter with olive oil and use plant-based milk or coconut cream instead of dairy cream. The result will still be creamy and delicious.

→ How do I properly clean leeks?

Slice leeks lengthwise and rinse thoroughly under running water, separating the layers to remove any trapped dirt or grit. Only use the white and light green parts for best flavor.

→ What type of potatoes work best?

Yukon Gold potatoes provide the creamiest texture when blended. Russet potatoes also work well and create a slightly lighter consistency.

→ Can I freeze leftover soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing in airtight containers. Reheat gently on the stovetop, stirring occasionally.

→ How can I add more depth of flavor?

Add a splash of dry white wine after sautéing the leeks and onion, allowing it to reduce slightly. Fresh thyme or a touch of nutmeg also enhances the flavor profile beautifully.

→ Do I need an immersion blender?

While an immersion blender is convenient, a regular countertop blender works perfectly. Just blend in batches and be careful with hot liquids to avoid splattering.