French Leek Soup
A comforting, velvety soup that highlights the sweet, delicate flavor of slow-cooked leeks.
Ingredients
- •4 large leeks, white and light green parts only, sliced and thoroughly washed
- •3 tablespoons olive oil or margarine
- •2 medium Yukon Gold potatoes, peeled and diced
- •3 cloves garlic, minced
- •4 cups vegetable broth (960ml)
- •1 teaspoon fresh thyme leaves
- •1/2 cup soy milk or unsweetened almond milk (optional, for creaminess)
- •Salt and freshly ground black pepper to taste
- •4 slices of crusty French baguette, toasted
Instructions
- 1
Slice the leeks lengthwise, rinse thoroughly between the layers to remove any trapped grit, and slice thinly.
- 2
Heat the olive oil or margarine in a large pot over medium heat.
- 3
Add the sliced leeks and a pinch of salt, cooking gently for about 10 minutes until they are soft and translucent, being careful not to let them brown.
- 4
Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- 5
Add the diced potatoes and pour in the vegetable broth, bringing the mixture to a boil.
- 6
Reduce the heat to low, cover, and simmer for 20 minutes until the potatoes are completely tender.
- 7
Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy, or leave some texture if preferred.
- 8
Stir in the plant-based milk if using, and season with salt and pepper to taste.
- 9
Ladle the hot soup into bowls and serve each portion with a warm, toasted slice of baguette on top.
💡 Chef tips
- Leeks are notorious for hiding dirt between their layers; always slice them before washing in a large bowl of cold water.
- For a richer flavor, you can roast the garlic slightly before adding it to the pot.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
✅ How it should turn out
The finished soup is silky, pale ivory in color with a sweet, comforting aroma of leeks and thyme, offering a rich yet light flavor.