French Potato Leek Soup Recipes

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

IRRESISTIBLE FRENCH POTATO AND LEEK SOUP

Steps:

• Gather the ingredients.
• Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. If desired, rinse the stalks under running water as well.
• Drain the leeks, dry with a paper towel, and slice into thin, even strips .
• Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned. This should take about 4 minutes.
• Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer.
• Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, remove the pan from heat.
• Put aside a few leeks for garnish. Remove and discard the bouquet garni.
• Puree the soup until smooth and silky using a blender , food processor, or immersion blender. Do this in small batches, to avoid splatters and burns.
• Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream.
• Gently heat the soup-avoid boiling it as high temperatures could curdle the cream.
• Garnish with reserved leeks and serve immediately with a side of crusty bread or a sandwich. Or, if desired, chill the soup in the refrigerator and serve it in the traditional French style.

FRENCH POTATO SOUP WITH LEEK

Steps:

• Saute leek in olive oil in a large pot 2 minutes.
• Add onion, garlic, celery, and potato, saute 3-5 minutes.
• Add water, stock, and salt. Bring to a low boil.
• Simmer, covered, until potatoes are tender.
• Remove from heat, strain off half of liquid and reserve.
• Process potato/leek mixture in small batches in a food processor. Return to pot with reserved liquid.
• Season to taste.
• Stir in milk and serve hot.

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.