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Remy's Potato Leek Soup
Starter

Remy's Potato Leek Soup

50 minServes 4Nutri-Score C€€
from @foodkagechris14 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butterDairy40 g
  • leek (cleaned and sliced)Produce1 piece
  • potatoes (medium, peeled and diced)Produce3 pieces
  • onion (diced)Produce0.5 pieces
  • garlic clovesProduce3 pieces
  • thyme (sprig)Spices1 piece
  • bay leavesSpices2 pieces
  • white wine (optional, for deglazing)Beverages60 ml
  • kosher salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • vegetable stockPantry1 litre
  • heavy creamDairy250 ml
  • chives (chopped, for garnish)Produce10 g
  • extra virgin olive oil (for drizzling)Pantry15 ml

per serving

Nutrition

252kcal

Carbs
24 g
Proteins
4 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Immersion blender

step by step

Method

  1. Sweat the leeks

    • Melt the butter in a pot over medium heat.
    • Add the leeks and cook until softened.
    Step 1

  2. Add the vegetables

    • Add the potatoes, onion, garlic cloves, thyme and bay leaves.
    • Cook for a few minutes, stirring.
    Step 2

  3. Deglaze

    • Deglaze with the white wine, if using.
    Step 3

  4. Simmer

    • Pour in the vegetable stock.
    • Simmer until the potatoes are tender.
    Step 4

  5. Blend the soup

    • Remove the thyme sprig and bay leaves.
    • Blend the soup until completely smooth.
    Step 5

  6. Add the cream and season

    • Stir the cream into the soup.
    • Season with salt and pepper to taste.
    Step 6

  7. Serve

    • Ladle the soup into bowls.
    • Garnish with chopped chives, freshly ground black pepper and a drizzle of extra virgin olive oil.
    Step 7
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