Leek and Potato Cream Soup
Quick Recipes Simple Recipes Potatoes Budget Recipes Vegetables Soups and Stews
My mind is so prolific when it comes to cream soups that I could have a "cream soup of the week" section. The truth is that they are so easy to prepare, so affordable, and so light (in this case, leek is a mild diuretic and low in calories), that I can't resist making them now during my busy period at work. But to keep things interesting, I make sure to prepare different croutons for each cream soup. This time I chose Herbes de Provence and goat cheese croutons... a perfect match.
Ingredients
3 leeks
3 potatoes
1 bay leaf
1/2 teaspoon dried thyme
3 cups chicken stock or beef stock
1 heaping tablespoon sour cream
2 tablespoons oil
salt, pepper
Goat Cheese Croutons
baguette slices (5 slices per person)
aged goat cheese
6 tablespoons olive oil
1 teaspoon Herbes de Provence
ground black pepper
How to prepare leek and potato cream soup
- Cut the leeks into rounds and the potatoes into cubes. Sauté together in hot oil until the leeks soften.
- Add the bay leaf, thyme, salt to taste, and the 3 cups of stock. Bring to a boil, cover with a lid, and cook for 20-25 minutes (until the potatoes and leeks are tender).
- Remove the bay leaf and blend the soup in a blender (or with an immersion blender) until very smooth. Adjust salt to taste. Add the sour cream, then place over low heat and simmer for another 5 minutes.
- For the croutons, mix the oil with the Herbes de Provence. Cut the baguette into slices and dip one side in the herb oil. Place the slices in a baking tray, oiled side up. Bake at 180°C for about 15 minutes (check often to prevent burning). Remove the croutons and spread with goat cheese.
- Serve the cream soup in bowls with a baguette slice on top. Drizzle with some herb oil and grind some black pepper over. Serve the remaining croutons on the side.
Baguette slices dipped in flavored oil
Goat cheese croutons
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