Teresa's Recipes
Soupe de Poireaux
Soupe de Poireaux, or Leek Soup, is a comforting and creamy French classic that warms the soul. This velvety soup showcases the delicate flavor of leeks, perfectly complemented by tender potatoes and enriched with a splash of heavy cream. Traditionally enjoyed in the colder months, this dish harks back to rustic French kitchens, where simple ingredients were transformed into delightful meals. Serve it with crusty bread for a truly satisfying experience, and let the fragrant aroma fill your home!
Ingredients
- 2 tablespoons, chopped (for garnish) Chives
- to taste Salt
- to taste Black pepper
- 1 cup Heavy cream
- 4 cups Chicken or vegetable broth
- 2 tablespoons Butter
- 2 medium, peeled and diced Potatoes
- 3 large, cleaned and sliced Leeks
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 22g
- Carbs: 28g
- Protein: 5g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, stirring occasionally, until they are softened and fragrant.
- Add the diced potatoes and broth to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Using an immersion blender, blend the soup until smooth. If you prefer a silkier texture, you can transfer the soup in batches to a regular blender, blending until creamy.
- Stir in the heavy cream and season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve the soup hot, garnished with chopped chives for a fresh and vibrant touch.
Tips
- For added flavor, consider sautéing a clove of garlic with the leeks.
- You can add a touch of nutmeg for warmth or a squeeze of lemon juice to brighten the flavors.
- This soup can be made ahead of time; just reheat gently before serving.