Potato & Leek Soup

why make this recipe

Remy’s Potato & Leek Soup is a warm and comforting dish perfect for chilly days. It combines the creamy texture of potatoes and leeks, along with rich flavors from herbs and cheese. Not only is it simple to make, but this soup is also filling and satisfying. It’s a great choice for a family meal or when you want to impress your friends with a delicious homemade dish.

how to make Remy’s Potato & Leek Soup

Ingredients

• 2 tablespoons butter
• 1 cup yellow potato (chopped)
• 32 oz vegetable broth
• 3 bay leaves
• 1 tablespoon fresh cracked pepper
• 1/2 cup white wine
• 1 tablespoon sea salt
• 8 oz heavy cream
• 1 cup sweet onion (chopped)
• 1 cup button mushrooms (chopped)
• 2 tablespoons garlic (chopped)
• 1 cup leek (washed & chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh thyme (stems removed)
• 2 tablespoons fresh chives (+ whole chives for topping)
• 2 tablespoons fresh marjoram (or can sub fresh oregano)
• 1/4 cup gruyere
• 2 oz goat cheese

Directions

1. In a heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat until frothy and just starting to brown.
2. Add the chopped potatoes and sauté for about 5-10 minutes, or until they start to brown on the edges.
3. Pour in the vegetable broth and bring it to a low simmer. Add the bay leaves and let it simmer for about 5 more minutes.
4. Pour in the white wine.
5. Stir in the sweet onion, chopped mushrooms, and garlic. Continue to simmer until the onions turn translucent around the edges, about 10 minutes.
6. Pour in the heavy cream and return to a simmer.
7. Stir in the chopped leek, sea salt, parsley, and chopped chives. Simmer for another 10 minutes until the leek brightens in color but still has some crunch.
8. Add the remaining herbs, including thyme and marjoram, along with the Gruyere and goat cheese. Simmer until the cheeses melt into the soup and it thickens slightly.
9. Reduce the heat to medium-low and let it simmer for another 10 minutes. Stir every few minutes until ready to serve.
10. Serve garnished with whole chives and enjoy with a side of crusty French bread.

how to serve Remy’s Potato & Leek Soup

Serve your Potato & Leek Soup hot, garnished with whole chives for a fresh touch. Pair it with crusty French bread for dipping, making it a complete and satisfying meal.

how to store Remy’s Potato & Leek Soup

Store any leftover soup in an airtight container in the fridge. It will last for up to 3 days. When reheating, stir well to bring back the creamy texture. You may need to add a little water or broth if it thickens too much in the fridge.

tips to make Remy’s Potato & Leek Soup

• Make sure to wash the leeks thoroughly to remove any dirt or grit.
• For extra flavor, feel free to adjust the herbs or add in your favorites.
• Let the soup cool completely before storing it in the fridge to help preserve its freshness.

variation

If you want a lighter version, you can substitute heavy cream with coconut milk or a low-fat cream alternative. You can also add more vegetables like carrots or celery for added nutrition.

FAQs

1. Can I use chicken broth instead of vegetable broth?

   • Yes, you can use chicken broth if you prefer. It will add a different flavor to the soup.

2. Is it necessary to include wine?

   • The wine enhances the flavor, but you can skip it if you prefer not to use alcohol. Just add a bit more broth.

3. Can I freeze the soup?

   • Yes, you can freeze the soup. Make sure to let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months in the freezer.