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Creamy Potato Leek Soup with Chives and Toasted Baguette Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 5 servings

Description

This classic Potato Leek Soup is a creamy and comforting dish made by slowly sautéing leeks and garlic, then simmering them with russet potatoes, herbs, and chicken broth. Finished with sour cream and heavy cream, it’s pureed to a smooth texture and garnished with fresh chives and a drizzle of olive oil, making it perfect as a warm appetizer or light meal.

Ingredients

Vegetables and Aromatics

  • 2 lbs leeks (about 3 large)
  • 1.5 tsp minced garlic (1 large clove)
  • 1 large thyme sprig
  • 2 bay leaves (fresh or dried)
  • 2 Tbsp minced chives

Liquids

  • 2/3 cup dry white wine (such as Sauvignon Blanc)
  • 6 cups low-sodium chicken broth
  • 1/3 cup sour cream (or creme fraiche)
  • 1/3 cup heavy cream
  • Extra virgin olive oil (for garnish)

Other

  • 2 Tbsp butter
  • 1 3/4 lbs Russet potatoes, peeled and chopped into 1-inch chunks
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Toasted baguette slices (for serving)

Instructions

  1. Prepare the Leeks: Cut the leeks separating the white and light green portions from the darker green parts. Halve each portion lengthwise so you have six sections in total.
  2. Clean the Leeks: Rinse thoroughly to remove dirt and debris, shaking off excess water. Layer the darker green portions together into two compact bundles and wrap tightly with kitchen twine.
  3. Slice the Leeks: Cut the remaining white and light green parts into 1/4-inch slices. You should have about 6 cups sliced for cooking.
  4. Sauté Leeks and Garlic: Melt butter in a large pot over medium-low heat. Add chopped leeks and season lightly with salt. Sauté until softened, about 6 to 8 minutes. Add garlic and cook for an additional 2 minutes to release aroma.
  5. Add Liquids and Herbs: Pour in white wine and chicken broth. Add tied dark green leek bundles, potatoes, thyme sprig, bay leaves, and salt to taste. Press down gently to submerge ingredients as much as possible.
  6. Simmer Soup: Bring the mixture to a simmer over medium-high heat. Cover, then reduce heat to medium-low and simmer for 17 to 20 minutes until potatoes are very tender.
  7. Remove Herbs and Leek Greens: Using tongs, remove the tied leek greens from the pot. Press them against the pot’s side with a wooden spoon to extract remaining juices, then discard. Remove thyme sprig and bay leaves and discard.
  8. Puree Soup: Using an immersion blender, carefully blend the soup in the pot until completely smooth. Avoid scratching the pot’s surface.
  9. Add Cream and Sour Cream: Stir in sour cream and heavy cream, whisking until the soup is smooth. Warm gently over low heat if needed, but do not bring to a simmer to prevent curdling.
  10. Serve and Garnish: Ladle soup into bowls and garnish with minced chives, a drizzle of extra virgin olive oil, and freshly ground black pepper. Serve with toasted baguette slices on the side.

Notes

  • Make sure to clean the leeks thoroughly as they can hold dirt between layers.
  • The tied leek greens add flavor while simmering and are removed before blending to keep the soup smooth.
  • Do not boil the soup after adding sour cream to avoid curdling.
  • Use a dry white wine like Sauvignon Blanc for the best flavor.
  • To make the soup vegetarian, substitute vegetable broth for chicken broth.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://saraflavors.com/creamy-potato-leek-soup-with-chives-and-toasted-baguette-recipe/