potato leek soup - Lovonis Lark

Potato Leek Soup is a French classic. Simple ingredients become velvety-smooth & flavorful. A brief puree is all that’s needed to bring it together. For the potatoes, I used Yukon Gold because of their dense flesh & somewhat sweet taste. They’re also a good mid-range potato between starchy & creamy. Serve the soup for lunch or a light dinner with a salad & some crusty bread or serve up smaller portion for a simple, yet elegant starter.

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potato leek soup

When blending this soup, resist the urge to over-blend it as that can result in a gummy, paste-like texture; just a brief blitz is all that’s needed to create a velvety-smooth soup.

Prep Time15

Cook Time15

Servings:

Calories: 297kcal

US Customary - Metric

2 tablespoons butter
2 leeks, lighter green & white parts only
A pinch sea salt & freshly ground pepper
1/2 to 1/2 teaspoon freshly ground nutmeg
2 garlic cloves, coarsely chopped
1 quart 4 cups chicken broth (homemade bone broth if you have any)
1 1/2 lbs Yukon Gold potatoes, peeled & cubed
1 bay leaf
1 cup whipping cream
Chopped chives, fried onions & extra pepper, for serving
Crusty bread, to serve, optional

Melt the butter in a pot or Dutch oven on medium. Add leeks & season with salt & pepper. Add the nutmeg & cook for 30 seconds until fragrant. Add the garlic & cook for 1 minute until fragrant.
Add the broth, potato & bay leaf. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Cook, covered, for 15 minutes or until the potato is tender. Remove & discard the bay leaf.
Add the cream & stir to combine. Ladle the mixture into a blender. Blitz until just smooth – do not over process. For an extra smooth soup, pour it through a fine sieve. Return to the pot & heat before serving.
Top individual servings with snipped chives, pepper & crispy onions. Serve with good artisan bread if desired. Serves 4 to 6.

Nutrition