Not all classic French food is complicated! This {Soupe Poireaux Et Pommes De Terre} Classic Potato Leek Soup recipe is x classic Potato Leek soup, simply buttery sautéed vegetables that get pureed together with herbs and a dash of cream for one of the easiest and satisfying soups of ever!
4mediumshallotspeeled and roots trimmed and discarded then minced
2mediumgarlic clovesthinly sliced
Kosher salt and Freshly ground black pepper
1mediumbay leaf
6sprigsfresh thyme
1handfulfresh Italian parsleywith tender stems, (optional)
1quartlow-sodium chicken or vegetable brothor beef broth
For Garnish:
Drizzleheavy creamor crème fraîche, for garnish (optional)
Freshly grated nutmegfor garnish (optional)
Snipped fresh chivesfor garnish (optional)
Handfulcroutonsfor garnish (optional)
Instructions
Prepare The Potatoes: Cut the potatoes into a medium dice (about 1/2 inch cubes) then place in a nonreactive (metal or glass) mixing bowl and add enough water that the potatoes are just covered. Set aside until ready to use (you can cut the potatoes up to 24 hours in advance – keep stored in the water and refrigerated until ready to use).
Sautet The Leeks: Place the butter in a large Dutch oven or other heavy-bottomed pot and melt it over medium heat. Add the leeks, shallots, and garlic (if using), season generously with salt and pepper and stir to coat. Cook, stirring occasionally, until the leeks and shallots are soft and tender but don't let them get browned (lower the heat as needed to prevent browning).
Add The Potatoes And Simmer: Remove the potatoes from their soaking water and reserve the soaking water (you'll use it later!). Add the diced potatoes to the pot along with the bay leaf, thyme, parsley (if using), and broth. You'll want to remove the herbs before blending so you can tie them all together with kitchen string (if you have it) to make it easier on yourself. Otherwise, just fish them out with the help of some tongs!Also, FYI, the vegetables should just barely be covered by the liquid. As needed add a touch more broth or water until the vegetables are just covered. Increase the heat to high and bring the mixture to a boil. As soon as the mixture boils, reduce the heat to low and simmer until the potatoes are so tender that they fall apart, about 25 to 35 minutes.
Puree The Potato Leek Soup: Discard the bay leaf, thyme sprigs, and parsley stems. Add 2 cups of the reserved potato soaking water including any potato starch that accumulated in the bottom of the bowl as the potatoes soaked (if you don't have 2 cups of potato liquid add water to make up the difference). Then, using an immersion blender blend the soup until all the vegetables are broken down and the texture is consistent. You can blend it as much or little as you'd like at this point. Either just blend it until all the ingredients are combined but it is still quite textured (almost like a chowder) or keep blending it until it's more similar to a pureed soup.
Finish The Potato Leek Soup: Taste the soup, stir in a large pinch of salt and lots of freshly ground black pepper and simmer the soup for 5 to 10 minutes more until everything has come together.
Serve The Potato Leek Soup: You can serve the soup simply ladled in bowls with a crank of freshly ground black pepper. We like to add some croutons for crunch, some freshly snipped chives to emphasize the onion flavor, and a drizzle of cream to add a dash of richness. Also, if you like nutmeg, a little grate of it on the soup before serving is incredible!