Potato Leek Soup
Potato leek soup is a French home-style cream soup made by sweating leeks and onion in butter over low heat, simmering with diced potatoes in chicken stock, and blending until velvety smooth. Cooking the leeks slowly is essential - it dissolves their raw sharpness into a sweet, mellow base that carries the entire soup. The potato starch provides natural body without any added thickener, and an immersion blender produces a seamless, silky texture. Heavy cream stirred in at the end adds a layer of richness and rounds out the flavor. The soup can be served hot for a comforting meal or chilled as vichyssoise for a refined summer starter.
Adjust Servings
Instructions
- 1
Peel and dice potatoes, then thinly slice leek and onion.
- 2
Melt butter in a pot and sweat leek and onion over low heat for 6 minutes.
- 3
Add potatoes and stock, bring to a boil, then simmer for 20 minutes.
- 4
Blend until smooth using an immersion blender.
- 5
Stir in cream, simmer 3 more minutes, and season with salt.
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