This French style leek and potato soup is a popular recipe in France, often accompanying a main entrée. This recipe is creamy without the need of dairy-cream. However, I think for an extra boost of flavor, a drizzle of cream, and chive oil make this potato leek soup bloom.
For a light dinner, I suggest this leek and potato soup with a side salad and a slice of your most favorite bread. Whether you are looking to stay healthy or just looking for a warm meal idea, this is a recipe that even the most picky of eaters love.
Bon Appétit!
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Soup Ingredients:
– 4 Leeks
– 3 Russet Potatoes
– 1 (32 oz) carton of Chicken Broth or Stock
– 3 cups. Water
– 3 Tablespoons of Unsalted Butter
Bouquet Garni Ingredients:
– Thumb circumference amount of Italian Flat-Leaf Parsley
– 4 Springs of Thyme
– 3 Small Bay Leaves or 1 Large Bay Leaf
– 8 Black Peppercorns
– Season with Kosher Sea Salt to taste
Chive Oil Soup Topping:
– 1/3 cup. Olive Oil
– 1 carton (2/3 oz or 18.7 grams) of Chives – roughly a handful
– Black Pepper & Kosher Sea Salt
And top with Heavy Cream to taste!
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#LeekandPotatoSoup #SoupRecipes #FrenchFood