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A timeless French classic, this velvety potato leek soup is the epitome of comfort and elegance. Made with simple ingredients, it features sweet, tender leeks and creamy potatoes simmered in a savory broth, then blended to a silky-smooth perfection. Perfect as a sophisticated starter or a light, satisfying meal.
For 4 servings
Prep the Vegetables: Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit trapped between the layers. Then, slice them into thin half-moons. Peel the potatoes and cut them into 1-inch cubes. Mince the garlic.
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are very soft and wilted but not browned. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup: Add the cubed potatoes, vegetable broth, bay leaf, salt, and black pepper to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
Blend Until Smooth: Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the soup directly in the pot until it reaches a velvety-smooth consistency. Alternatively, allow the soup to cool slightly, then carefully transfer it in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
Finish and Serve: Stir the heavy cream into the soup. Gently reheat over low heat until warmed through, being careful not to let it boil. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chives, and serve immediately.
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A timeless French classic, this velvety potato leek soup is the epitome of comfort and elegance. Made with simple ingredients, it features sweet, tender leeks and creamy potatoes simmered in a savory broth, then blended to a silky-smooth perfection. Perfect as a sophisticated starter or a light, satisfying meal.
This french recipe takes 50 minutes to prepare and yields 4 servings. At 418.88 calories per serving with 7.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Substitute the unsalted butter with olive oil or vegan butter, and replace the heavy cream with full-fat coconut milk or a cashew cream.
Add 1 teaspoon of fresh thyme or a sprig of rosemary along with the bay leaf for a more herbaceous flavor profile.
For a chunkier, more rustic soup, blend only half of the soup and then stir it back into the pot with the unblended portion.
To serve this soup cold, follow all steps, then chill it in the refrigerator for at least 4 hours. It may thicken upon chilling, so you might need to thin it with a little milk or cream before serving.
Leeks are an excellent source of prebiotic fiber, particularly inulin, which nourishes beneficial gut bacteria and promotes a healthy digestive system.
This soup provides a good source of Vitamin K from leeks, essential for blood clotting and bone health, and Vitamin C and potassium from potatoes, which support immune function and blood pressure regulation.
With its broth base, this soup contributes to your daily fluid intake. Its warm, creamy texture makes it a comforting and satisfying meal, especially in colder weather.
This potato leek soup contains approximately 390-420 calories per 1.5 cup serving, depending on the exact ingredients used, particularly the fat content of the cream.
Yes, it can be a healthy choice. Leeks are a great source of prebiotics, which support gut health, and both leeks and potatoes provide essential vitamins and minerals like Vitamin K, Vitamin C, and potassium. To make it healthier, you can use a lower-fat cream alternative and low-sodium broth.
Absolutely! This soup is perfect for making ahead. It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
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, and then add the cream while reheating.
Leeks are notorious for trapping dirt. The most effective method is to trim the root end and dark green tops, slice the leek in half lengthwise, and then rinse each half thoroughly under cold running water, fanning the layers to wash away any grit.