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Creamy Potato Leek Soup
Created by: Howcan Team
Ingredients
- 4 large leeks, white and light green parts only, sliced
- 3 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 4 cups peeled and diced potatoes
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until they are soft, about 5 minutes.
- Add the broth and potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Stir in the heavy cream and heat the soup over low heat until warmed through. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped chives. Serve hot and enjoy!
Potato leek soup, a classic French dish, has a rich history dating back to the 16th century. The addition of cream for richness elevates this humble soup to a luxurious and comforting meal. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, making it a staple in French cuisine. The best version of this soup can be found in the cozy bistros of Paris, where chefs use locally sourced leeks and potatoes to create a velvety texture. To make this dish at home, it's crucial to sauté the leeks until they are soft and fragrant before adding the potatoes and broth. The cream should be added at the end to ensure a silky finish.
60 min
6
320 calories
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