French chefs discovered in 1960 that leek's green tops contain more flavor compounds than the white parts everyone throws away.
Leek and Potato Soup
Dive into a bowl of our luscious Leek and Potato Soup, where velvety potatoes meet the sweet, earthy notes of leeks, all brought together with a swirl of creamy crème fraîche and a sprinkle of fresh dill. This soul-soothing dish is your ultimate companion for chilly evenings, delivering warmth and comfort with every spoonful. Cozy up and savor the rich flavors that make this soup a must-try!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 large leeks, sliced
- 3 medium potatoes, peeled and diced
🫙Pantry Staples(1)
- 4 cups vegetable broth (960 ml)
🧂Spices & Seasonings(2)
- 2 tablespoons fresh dill, chopped (30 ml)
- Salt and pepper to taste
📦Other(1)
- 1 cup crème fraiche (240 ml)
👨🍳 Instructions
- 1
In a large pot, sauté the sliced leeks in a bit of oil until soft.
- 2
Add the diced potatoes and vegetable broth, bring to a boil, then simmer until potatoes are tender.
- 3
Blend the soup until smooth, then stir in the crème fraiche and chopped dill.
- 4
Season with salt and pepper to taste before serving.
💡 Pro Tips
- ✓Sauté leeks at medium-low heat (275-300°F) for 8-10 minutes until translucent but not browned, as caramelization creates bitter compounds that muddy the soup's delicate flavor.technique275-300°F, 8-10 minutes
- ✓Use a 3:1 ratio of broth to vegetables by weight to achieve proper consistency - too much liquid creates thin soup that won't hold body even after blending.ingredient3:1 ratio
- ✓Blend soup at 165-175°F rather than boiling hot to prevent the immersion blender from creating a vortex that incorporates air bubbles and creates foam.equipment165-175°F
- ✓Add crème fraîche off heat and stir gently to prevent curdling - dairy proteins coagulate above 180°F and will create grainy texture.timingBelow 180°F
- ✓Choose waxy potatoes like Yukon Gold over russets because their lower starch content (16-18%) prevents the soup from becoming gluey when blended.ingredient16-18% starch content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
French chefs discovered in 1960 that leek's green tops contain more flavor compounds than the white parts everyone throws away.
Leek and Potato Soup
Dive into a bowl of our luscious Leek and Potato Soup, where velvety potatoes meet the sweet, earthy notes of leeks, all brought together with a swirl of creamy crème fraîche and a sprinkle of fresh dill. This soul-soothing dish is your ultimate companion for chilly evenings, delivering warmth and comfort with every spoonful. Cozy up and savor the rich flavors that make this soup a must-try!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 large leeks, sliced
- 3 medium potatoes, peeled and diced
🫙Pantry Staples(1)
- 4 cups vegetable broth (960 ml)
🧂Spices & Seasonings(2)
- 2 tablespoons fresh dill, chopped (30 ml)
- Salt and pepper to taste
📦Other(1)
- 1 cup crème fraiche (240 ml)
👨🍳 Instructions
- 1
In a large pot, sauté the sliced leeks in a bit of oil until soft.
- 2
Add the diced potatoes and vegetable broth, bring to a boil, then simmer until potatoes are tender.
- 3
Blend the soup until smooth, then stir in the crème fraiche and chopped dill.
- 4
Season with salt and pepper to taste before serving.
💡 Pro Tips
- ✓Sauté leeks at medium-low heat (275-300°F) for 8-10 minutes until translucent but not browned, as caramelization creates bitter compounds that muddy the soup's delicate flavor.technique275-300°F, 8-10 minutes
- ✓Use a 3:1 ratio of broth to vegetables by weight to achieve proper consistency - too much liquid creates thin soup that won't hold body even after blending.ingredient3:1 ratio
- ✓Blend soup at 165-175°F rather than boiling hot to prevent the immersion blender from creating a vortex that incorporates air bubbles and creates foam.equipment165-175°F
- ✓Add crème fraîche off heat and stir gently to prevent curdling - dairy proteins coagulate above 180°F and will create grainy texture.timingBelow 180°F
- ✓Choose waxy potatoes like Yukon Gold over russets because their lower starch content (16-18%) prevents the soup from becoming gluey when blended.ingredient16-18% starch content