Potato Leek Soup Recipe

Ingredients:

• 3 large leeks
• 4 large potatoes, peeled and cubed
• 4 cups of chicken or vegetable broth
• 1 cup heavy cream
• 3 tablespoons of butter
• 3 cloves of garlic, minced
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Directions:

1. Trim off the green leaves and root end of the leeks and discard. Slice the white and light green parts of the leeks crosswise into thin rounds. Rinse well in a colander under cold running water to remove any dirt or sand trapped inside the layers.
2. Melt butter in a large pot over medium heat and add the leeks. Cook until the leeks are tender but not browned, about 10 minutes.
3. Add the minced garlic and sauté for about a minute until fragrant.
4. Add the cubed potatoes, dried thyme, salt, and pepper. Stir well to combine.
5. Add the chicken/vegetable broth and bring to boil.
6. Reduce heat and simmer for about 20-25 minutes, until the potatoes are tender.
7. Turn off heat and allow the soup to cool slightly.
8. Using an immersion blender, puree the soup until smooth.
9. Add the heavy cream and stir to combine.
10. Taste and adjust seasoning as needed. Serve hot with crusty bread or croutons.

Verdict:

This potato leek soup is a classic French dish that is both comforting and satisfying. The leeks add a subtle sweetness and delicate flavor to the soup while the potatoes make the soup thick, creamy, and filling. It’s perfect for a cozy weeknight dinner or for serving at a dinner party.

Serving Suggestions:

Serve this soup with a drizzle of olive oil and a sprinkle of chopped fresh herbs such as parsley, thyme, or chives. A crusty baguette or some croutons on the side make excellent accompaniments to this hearty soup.