Irresistible French Potato and Leek Soup
A versatile potato and leek soup that can be served hot or chilled, ideal for any season.
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Instructions
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Trim, halve, and thoroughly clean the leeks.
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Drain, dry, and thinly slice the leeks.
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Melt butter in a large pan over medium heat; sauté leeks until tender, about 4 minutes.
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Add potatoes, chicken stock, bouquet garni, salt, and pepper; bring to a simmer.
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Cook for 25-30 minutes until vegetables are very tender, then remove from heat.
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Reserve a few leeks for garnish; discard the bouquet garni.
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Puree the soup until smooth using a blender.
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Return soup to the saucepan and stir in heavy cream.
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Heat gently, avoiding a boil.
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Garnish with reserved leeks and serve hot, or chill and serve cold.