Potato Leek Soup

This classic recipe never lets me down. It is the creamiest soup that you will ever eat, and it is easy enough to make if you are short on a week.

When I went through a large French menu, I was really not good at cooking French food … except for potato -garlic soup. And that is because it is incredibly easy to make and get pretty difficult to mess up. This is very helpful if you juggle a baby that suddenly has become a toddler and tries to climb the kitchen table to get off immediately.

When I was new to the Babylie, I read the book “Bringing Up Bébé” and “French children eat everything”, and I really thought I could make my life look like the women appear in these French books – eating my child and looking everything as if I had been put together every day, everything stepped with effortlessly. I thought these books would give me this edge.

You didn’t do it.

Nothing is effortless. Except for this soup. This beautiful, wonderful soup.

Maybe I don’t have everything together, but I can still do a common soup if I am shortly before time. And this soup is made without cream. Sure, I put cream about it because cream does everything sexyer. Don’t you believe me? Coffee. Coffee is a lot sexier when you add cream to it. Cram puffs. Imagine you only eat one train. Sure, it would not be painful to eat it, but it is certain that it is much better with cream. Cake. Yes, cake itself is delicious, but add cream and you have a legitidated cake instead of a muffin.

Cream makes everything better. So over the soup with cream, ok!?

Potato -garlic soup ingredients:

Leek, only the white of them
Shallot
Cloves
Fresh thyme leaves
Chicken bone broth – go with the bone broth for additional protein
Gold potatoes because they are the best
Laurel
Heavy cream for garnishing as already spoken
Fresh herbs

How to do this soup:

Sweat your leek. 6-8 minutes to soften.
Add your shallots, cloves of garlic and herbs. Let these cloves of garlic become fragrant.
Add the remaining ingredients. As soon as the potatoes and the bone broth are in, let them boil away.
Mix your soup. A immersion blender receives this soup extra smooth and creamy, everything without a cream.
Top with herbs. And now you just have to enjoy your creation!

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Potato -garlic soup

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Author: July
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Yield: 6 Portions 1X

2 tablespoons Avocado oil
3 Leek, only white, sliced and flushed
2 Shallots, peeled and cut
3 Cloves of garlic, chopped
1 tablespoon Fresh thyme leaves
2– –3 Teaspoons of salt (or taste)
1 teaspoon black pepper
32 ounces Chicken bone broth
2 Pound of golden potatoes, peeled and rolled
1 Laurel
Heavy cream for garnish
Fresh herbs for garnish (parsley, chives or sage)

Place 2 tablespoons of avocado oil in a large pot over medium heat and add leek. Let leek sweat for 6-8 minutes until it is soft.
Add shallots, cloves of garlic, fresh thyme, salt and black pepper and cook them for another 3 minutes.
Pour the bone broth together with potatoes and laurel leaves. Bring the mixture to a low cooking, cover it and reduce the heat to low and cook it for another 20 minutes.
As soon as the potatoes are tender, remove the bay leaf and then use a immersion mixture to mix the soup until it is smooth and creamy. Try the soup to see if it needs more salt and pepper.
Top soup with heavy cream and herbs before serving!