Potato Leek Soup 🥔🧅🥣

This French soup is incredibly simple, yet tastes incredibly refined. Its defining characteristic is that it uses the simplest ingredients (potatoes + leeks + broth + dairy) to create a creamy, comfort food.

🛒 Ingredients (about 4 servings)

• Potatoes: 3-4 (about 500g, peeled and cut into pieces)
• Leeks: 2-3 (use only the white part and cut into rings)
• Onion🧅: 1 (chopped, to add sweetness, optional)
• Butter: 30g
• Olive oil: 1 tablespoon
• Chicken or vegetable soup: 800ml
• Milk: 200ml
• Fresh cream🍶: 100ml (optional, for a richer taste)
• Salt: appropriate amount
• Crushed black pepper: appropriate amount
• Fresh herbs🌿: A few (such as thyme or chopped parsley for garnish)

👩🏻🍳 Detailed cooking process

1. Prepare leeks

• Leeks are most likely to hide mud, so rinse them under running water after cutting them.
• Take only the white and light green parts and cut into rings.

2. Sauté onions and leeks

• Place a large pot on medium heat and add olive oil and butter.
• Add the chopped onion (if using) and sauté until translucent, then add the leek rings and sauté until fragrant.
• Sautéing the leeks until they are soft and fragrant is the soul of the soup.

3. Add potatoes and soup base

• Add the diced potatoes and sauté for a minute or two.
• Pour in chicken or vegetable broth, just enough to cover the potatoes and leeks.
• Bring to a boil over high heat, then reduce to low heat, cover and simmer for 15-20 minutes, until the potatoes are tender.

4. Puree

• Remove from heat, pour cooked potatoes and leeks into blender with broth, and blend until completely smooth.
• Or use a handheld blender and mix directly into the pan.

5. Add milk/cream

• Pour the beaten potato and leek paste back into the pot, add milk over low heat and stir slowly.
• If you want it to be creamier, you can add fresh cream, but avoid overcooking the fire to prevent it from separating.

6. Seasoning

• Season with salt and black pepper.
• You can add a little thyme powder or nutmeg powder to make the flavor more layered.

7. Finish serving

• Ladle the soup into bowls and garnish with a little chopped parsley or a few drops of olive oil.
• A bowl of sweet and smooth potato and leek soup is ready~✨

🌟 Editor's Tips

• Thickness : If you want a thicker soup, reduce the amount of soup base; if you want a lighter soup, add more soup base.
• Chilled Soup : This soup is perfect for both cold and hot drinks! Chill it in the refrigerator and it becomes the famous French soup "Vichyssoise," a super refreshing summer drink.
• Healthy version : Reduce the amount of butter and cream and use pure milk + olive oil instead. The taste is just as good.
• Upgraded version : You can add crispy bacon bits 🥓 or bread cubes 🥖 when serving for a richer taste.
• Hong Kong fusion : Some Hong Kong restaurants mix this soup with cream soup powder, making it taste more like the fast food of our childhood.