Description
A silky, chilled French potato and leek soup that’s as elegant as it is comforting. Perfect for warm days or sophisticated starters.
Ingredients
Scale
- 3 large leeks, white and light green parts only, thinly sliced
- 3 tablespoons butter
- 3 medium Yukon Gold or russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 ½ teaspoons salt, or to taste
- ¼ teaspoon white pepper
- Fresh chives, for garnish
Instructions
- Place your soup pot over medium heat and add the butter.
- Add the sliced leeks and sauté for 10 minutes until soft and translucent.
- Add the diced potatoes and broth, stir, and bring to a gentle boil.
- Reduce heat and simmer uncovered for 25–30 minutes until potatoes are very tender.
- Remove from heat and blend until completely smooth using an immersion or regular blender.
- Stir in the heavy cream and season with salt and white pepper.
- Refrigerate until fully chilled, at least 2 hours.
- Serve in bowls garnished with chopped chives.
Notes
- Wash leeks thoroughly to remove trapped dirt.
- Use starchy potatoes like Yukon Gold for a creamier texture.
- Taste and adjust seasoning after chilling as flavors may mellow.
- Can be served warm as a classic potato leek soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg