Description
French cream potato soup is a timeless, elegant yet simple starter that blends leeks and potatoes into a smooth, velvety base, enriched with a touch of cream for a classic French-inspired finish.
Ingredients
- 4 medium russet potatoes, peeled and diced (about 4 cups)
- 3 large leeks, white and light green parts only, thinly sliced
- 1 medium yellow onion, diced
- 6 cups water (or vegetable broth)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup heavy cream (or half-and-half for a lighter version)
- Optional garnishes: fresh chives, parsley, drizzle of olive oil, cracked pepper
Instructions
- Peel and dice potatoes into even cubes. Slice leeks thinly and rinse thoroughly to remove grit. Dice the onion.
- Place potatoes, leeks, and onion in a large soup pot. Add 6 cups water or broth, salt, and pepper.
- Bring to a gentle boil, then reduce to a lively simmer and cook partially covered until vegetables are very soft, about 50 minutes.
- Turn off heat and purée the soup with an immersion blender until completely smooth (or blend in batches in a countertop blender, venting the lid).
- Return the puréed soup to low heat and stir in heavy cream. Warm gently without boiling and adjust seasoning to taste.
- Serve warm, garnished with chopped chives, parsley, a drizzle of olive oil, and cracked pepper as desired.
Notes
Blend while hot for the smoothest texture. Add cream slowly and avoid boiling after adding to prevent separation. For freezer storage, freeze before adding cream and stir cream in when reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French