A comforting and savory soup, perfect for everyday meals. Silky and delicate, it marries the creamy richness of potato with the subtle sweetness of leek for a bowl of pure comfort and well-being.
⏱️40 min
📊Easy
👥4 servings
🍽️Soup
vegetarianbudget-friendlyfamilylight
Ingredients
800 gleeks
500 gpotatoes
1.5 litrevegetable broth or water
30 gbutter
100 mlcrème fraîche
1 pincéesalt
1 pincéewhite pepper
1 traitnutmeg
Instructions
1PREPARE THE LEEKS: Cut the leeks in half lengthwise, then rinse them thoroughly under cold water, spreading the leaves apart to remove any sand. Drain them and cut into rounds approximately 1 cm thick, using the white and light green parts. Set aside.
2PREPARE THE POTATOES: Peel the potatoes and cut them into regular 2 cm cubes. Immediately place them in a bowl of cold water to prevent oxidation. This step will ensure a smooth and creamy texture once cooked.
3COOK THE BASE: Melt the butter in a large pot over medium heat. Add the leek rounds and let them sweat for 5 to 7 minutes, stirring regularly, until they become translucent and release their delicate aroma. Do not brown them.
4ADD THE POTATOES: Drain the potato cubes and add them to the pot. Gradually pour in the hot broth while stirring. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes, until the potatoes are completely tender. You should be able to crush them easily with a fork.
5BLEND AND FINISH: Pour the crème fraîche into the pot. Using an immersion blender, blend the soup with steady movements until you achieve a smooth and velvety texture. Taste and season with salt, white pepper, and a pinch of nutmeg. The nutmeg adds an elegant touch to this simple soup.
6SERVE: Pour the soup into warmed bowls. You can garnish it with a drizzle of crème fraîche, fresh chopped parsley, or golden croutons. Serve immediately and enjoy while the soup is piping hot to savor all its flavor.