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A classic, velvety French soup that is both elegant and incredibly comforting. Tender potatoes and sweet leeks are simmered with aromatics and blended into a creamy, satisfying dish perfect for any season.
Prepare the Vegetables
Sauté the Aromatics
Simmer the Soup
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A classic, velvety French soup that is both elegant and incredibly comforting. Tender potatoes and sweet leeks are simmered with aromatics and blended into a creamy, satisfying dish perfect for any season.
This french recipe takes 50 minutes to prepare and yields 4 servings. At 419.7 calories per serving with 7.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper or appetizer.
Blend to a Velvety Consistency
Finish and Serve
Replace the unsalted butter with olive oil or a vegan butter substitute. Use full-fat coconut milk or a cashew cream instead of heavy cream.
For a lower-fat version, substitute the heavy cream with half-and-half, whole milk, or evaporated milk.
Elevate the soup by garnishing with crispy bacon bits, pancetta, homemade croutons, or a drizzle of truffle oil.
Add a sprig of fresh thyme along with the bay leaf during the simmering step for an extra layer of aromatic flavor. Be sure to remove it before blending.
Leeks are an excellent source of prebiotics, particularly inulin, which nourishes beneficial gut bacteria and promotes a healthy digestive system.
This soup provides Vitamin K and Vitamin A from leeks, essential for bone health and vision, as well as Vitamin C and potassium from potatoes, which support immune function and blood pressure regulation.
With its broth base, this soup is a delicious way to increase your fluid intake. Its warm, creamy nature provides comfort, making it an ideal meal for cold days or when you're feeling under the weather.
A 1.5-cup serving of this soup contains approximately 400-450 calories, primarily from the potatoes, butter, and heavy cream.
Yes, it can be part of a healthy diet. Leeks are a good source of vitamins A, C, and K, and contain prebiotics for gut health. Potatoes provide potassium and vitamin C. To make it healthier, you can reduce the amount of butter and use a lighter alternative to heavy cream, like milk or half-and-half.
Absolutely. This soup is perfect for meal prep. It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, being careful not to boil it after the cream has been added.
It's best to freeze the soup before adding the dairy (heavy cream). Soups with cream can sometimes separate or become grainy upon thawing. Freeze the blended soup base for up to 3 months. Thaw it in the refrigerator, then reheat gently on the stove and stir in the cream before serving.
For the smoothest texture, use a high-powered blender. If using an immersion blender, move it around the pot to ensure you blend all the solids. For an ultra-silky finish, you can pass the blended soup through a fine-mesh sieve.