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Potato and Leek Soup
Created by: Howcan Team
Ingredients
- 4 large potatoes, peeled and diced
- 3 leeks, white and light green parts only, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- Chopped chives for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the leeks and sauté for 5 minutes, until softened.
- Add the diced potatoes, chicken or vegetable broth, salt, pepper, and thyme to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
- Stir in the heavy cream and heat the soup over low heat until warmed through.
- Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with chopped chives.
Potato and leek soup, a classic French dish, has a rich history dating back to the 16th century. It was a staple in the diets of the working class due to the abundance and affordability of potatoes and leeks. The soup gained popularity in the United States in the 19th century, thanks to French chefs who brought their culinary expertise to the country. Today, it is enjoyed worldwide and is a favorite in French bistros and fine dining restaurants. The key to a perfect potato and leek soup lies in the quality of the ingredients, particularly the leeks, which should be fresh and tender. For a twist, some chefs add cream or bacon for extra richness and flavor. One renowned version of this dish can be found at the iconic French restaurant, Le Procope, in Paris, where it is served with a dollop of crème fraîche and a sprinkle of chives. Whether enjoyed in a cozy bistro or homemade in your kitchen, potato and leek soup is a comforting and satisfying dish that continues to stand the test of time.
45 min
6
250 calories
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