La Pomme de Terre Soupe aux Poireaux (Potato Leek Soup)




2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

3-4 leeks, white and light green parts only, roughly chopped (*see below for additional prep info)

3 cloves garlic, peeled, smashed, and minced

2 pounds boiling potatoes, peeled and roughly cut into about 1" pieces

7-8 cups chicken or vegetable broth (low sodium, if you have it), divided

2 bay leaves

1 sprig fresh thyme, plus more for garnish if desired or a pitch of dried thyme

1 tsp salt, less if stock is salted

1/4 tsp freshly ground black pepper

1 cup heavy cream, optional, to taste

Optional garnishes: Croutons, finely chopped chives, thyme, cheese, bacon bits, and/or a swirl of olive oil


Place the Flying Olive Butter EVOO in a large soup pot over medium heat.  (*To prepare leeks, cut off the root end, then cut off the tough dark green leaves.  Slice the remaining "core" from top to bottom.  Thoroughly rinse the individual sliced leaves).  After chopping, add the leeks and cook on low-medium heat, stirring occasionally, until they are soft, about 8 minutes.  You don't want them to brown.  When the leeks are almost done, add the garlic and stir, about 1-2 minutes more.

Add the potatoes, 7 cups of chicken stock, bay leaves, thyme, salt and pepper to the pot and bring to a boil.  Cover and turn the heat down to low.  Simmer for 15-20 minutes, or until the potatoes are very soft.

Remove the thyme sprig and bay leaves, then purée the soup in a food processor in batches or with a hand-held immersion blender.  If desired, add the cream and bring to a simmer.  You don't need to add any cream at all, as I don't.  If you decide to add the cream, add ¼ cup at a time to taste.  Sample and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened.  If it's too thick, gradually add the additional 1 cup of stock to thin it out.  Garnish, if desired.

Submitted by Barb L.