This Delicious Classic French Potato Leek Soup is an Easy, One-Pot Wonder that makes a Divinely Comforting Weeknight Dinner for those Cold Evenings!
I have been quite melancholic this past month and even Diwali this year did not manage to cheer me up. You see, I was just recovering from a long, stressful, albeit quite successful project, when my company announced there would be large-scale layoffs in a few weeks.
Five weeks of waiting to know who among us would keep our jobs…putting on brave faces, going to work each day and trying to carry on as if everything was all right. Five weeks of over-analysing, trying to read between the lines in the information given to us, to the media (the company is the largest and most respected employer in the country)…
It took its toll and i think those weeks were the least productive ones. We were finally put out of our misery last Friday and though I kept my job, I lost quite a few good colleagues and it was a horrible day.
The weather these days seems to reflect the mood at work. Dark, moody, cold and with bits of sunshine here and there. And we all need comforting on these frosty days.
This delicious Potato Leek Soup has become a favorite weeknight dinner at our home, during the past weeks. It is fast, easy and practically cooks itself in one pot.
It is also wonderfully creamy and comforting. Paired with a crusty baguette, it can almost make you forget your worries and enjoy the ‘now’. We all need that, don’t we?
This Potato Leek Soup or Potage Parmentier is an easy French classic, that you can build on to make quite a few variations. You can even serve it chilled in warm weather for some delicious Vichyssoise!
The season of fuzzy socks and warm duvets is upon us and I’ll be rustling up some more cold weather favorites in the coming days. And I am so looking forward to get started on Christmas prep! How about you guys?
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- 2 tablespoons Olive Oil (or Butter)
- 3 cloves Garlic, finely chopped
- 4 leeks, white and light green parts only, washed and roughly chopped
- 600 grams Potatoes, peeled and chopped
- 1 sprig fresh Thyme
- 4 cups Vegetable Stock or Water
- ½ cup Heavy Cream
- Salt and Pepper to taste
- Heat the olive oil or butter over medium heat in a large pot.
- Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Do not brown the leeks.
- Add the potatoes, stock or water, thyme, salt and pepper to the pot and bring to a boil.
- Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig, then purée the soup with a hand-held immersion blender until smooth.
- Add the heavy cream and bring to a simmer.
- Taste and adjust seasoning with salt and pepper.
- If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
- Garnish with fresh herbs if desired and serve hot with some crusty bread.
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