Imagine a velvety, aromatic soup that transports you straight to the lavender-filled countryside of Provence with just one spoonful. This Potato Herbes de Provence Soup is not just another recipe—it's a culinary journey that combines the rustic charm of French countryside cooking with luxurious, creamy textures that will make your taste buds dance. Whether you're a seasoned home chef or a curious food lover, this soup promises to elevate your dinner from ordinary to extraordinary, delivering warmth, flavor, and a touch of French elegance in every single bite.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and cubed
- 2 leeks, sliced
- 1 tablespoon Herbes de Provence
- 4 cups chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- Chives for garnish
Instructions
- Begin by preparing your ingredients. Peel the potatoes and cut them into uniform cubes, approximately 1-inch in size. This ensures even cooking.
- Slice the leeks in half lengthwise, then rinse them thoroughly under cold water to remove any dirt or grit trapped between the layers. After rinsing, slice them into thin half-moons.
- In a large pot, melt 2 tablespoons of butter over medium heat. Once the butter is melted and begins to bubble, add the sliced leeks. Sauté the leeks for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Add the cubed potatoes to the pot with the leeks. Stir well to combine the ingredients, allowing the potatoes to absorb some of the buttery flavor.
- Sprinkle in 1 tablespoon of Herbes de Provence, and season with salt and pepper to taste. Stir again to ensure the herbs and seasoning are evenly distributed.
- Pour in 4 cups of chicken broth, ensuring that the potatoes and leeks are fully submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- After the potatoes are cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender; just be sure to let it cool slightly before blending to avoid splatters.
- Once blended to your desired consistency, return the soup to low heat to warm through if necessary. Taste and adjust seasoning with additional salt and pepper if needed.
- To serve, ladle the soup into bowls and garnish with freshly chopped chives for a burst of color and flavor. Enjoy your Potato Herbes de Provence Soup with Buttered Leeks!
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Clean leeks thoroughly: Always rinse leeks carefully to remove hidden dirt between their layers.
- Toast the Herbes de Provence briefly in butter before adding liquid to enhance their aromatic qualities.
- For extra richness, consider adding a splash of cream or a dollop of crème fraîche when serving.
- If you want a smoother consistency, pass the blended soup through a fine-mesh strainer.
- Use homemade chicken broth if possible for deeper, more complex flavor.
- Let the soup rest for 10-15 minutes after blending to allow flavors to meld together.
- Garnish generously with fresh chives or a drizzle of good quality olive oil for added elegance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
