Soupe de Poireaux et Pommes de Terre (Leek and Potato Soup)

A rustic French country soup of leeks and potatoes, lightly crushed to keep a hearty texture.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp olive oil
  • 25g unsalted butter
  • 4 medium leeks, sliced and washed
  • 1 onion, chopped
  • 600g waxy potatoes such as Charlotte, peeled and cut into 2cm chunks
  • 1 litre chicken stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp crème fraîche
  • Salt and black pepper to taste
  • Chopped fresh parsley, to serve

Method

  1. Heat the oil and butter in a large pan over a medium heat. Add the leeks and onion with a pinch of salt and cook for 10 minutes, stirring often, until soft.

  2. Add the potatoes, stock, thyme and bay leaf. Bring to the boil, then simmer for 25 minutes until the potatoes are very tender.

  3. Remove the thyme and bay leaf. Lightly crush about half of the potatoes against the side of the pan with a potato masher, so the soup thickens but stays chunky.

  4. Stir in the crème fraîche, season to taste and heat through gently without boiling.

  5. Ladle into warm bowls, scatter with parsley and serve with buttered country bread.