Leek and Potato Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A silky, comforting French-inspired soup that combines tender leeks and creamy potatoes into a velvety potage, finished with a hint of thyme and fresh cream for elegance.
Ella x
Ingredients
- 500 gleeks(white and light green parts, cleaned and sliced)
- 400 gpotatoes(peeled and diced)
- 1000 mlvegetable broth
- 200 mlheavy cream
- 30 gbutter
- 1onion(finely diced)
- 3 sprigsfresh thyme
- 5 gsea salt
- 2 gwhite pepper
- 1bay leaf
Detail level
Instructions
- 1
Melt butter in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened and fragrant.
Tip: Don't let the butter brown; keep the heat moderate for a delicate soup.
- 2
Add the sliced leeks to the pot and stir gently. Cook for 5 minutes, allowing the leeks to soften and release their natural flavours.
Tip: Leeks can hide dirt between layers, so ensure they're well rinsed before slicing.
- 3
Pour in the vegetable broth and add the diced potatoes, thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are very tender.
Tip: The potatoes should break apart easily when pressed with a spoon.
- 4
Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender, puree the soup until completely smooth and creamy.
Tip: For a rustic texture, blend only half the soup and leave some chunks if preferred.
- 5
Stir in the heavy cream and season with sea salt and white pepper to taste. Gently warm through without boiling, stirring occasionally.
Tip: Boiling the cream can cause it to separate, so keep the heat low and stir frequently.
- 6
Ladle the potage into warm bowls and serve immediately. Optional garnishes include fresh chives, crispy bacon, or a drizzle of truffle oil.
Tip: Serve with crusty bread for a complete, satisfying meal.
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