Potato Leek Soup
Easy, creamy and delicious Potato Leek Soup. A classic French recipe! Lightly adapted from My Paris Market Cookbook.
Servings: 4 people
Ingredients
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 large leeks rinsed and cut crosswise into 1/4-inch slices
- 2 medium Yukon Gold potatoes or other waxy potatoes, cut into 1/2-inch cubes
- 4 cups chicken broth or water or vegetable broth
- salt and freshly ground black pepper to taste
- 1/4 cup milk or cream
- 1/4 cup finely chopped fresh chives for garnish
Instructions
- Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.
- Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).
- Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.
- Serve topped with chopped chives.
Video
Notes
- If you use a traditional blender (not an immersion blender), cover the top with a clean towel instead of the lid when blending anything hot - otherwise it will splatter out and could burn you and make a terrible mess.
- Half and Half is a nice compromise between milk and cream if you happen to always have it on hand like I do (coffee!).
Nutrition
Calories: 180kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 932mg | Potassium: 701mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 2mg
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