Potato leek soup

Name: Potato leek soup
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1/4 cup (60 ml) olive oil; 3 leek whites, sliced; 4 medium white potatoes, peeled and cubed (yellow ones like Yukon Gold give an even silkier texture); 3 large garlic cloves, finely chopped; 2 celery stalks, sliced; 1/2 tsp (2.5 ml) herbes de Provence; About 5 cups (1.25 L) chicken broth; 15% cooking cream, for serving (in Quebec we use crème champêtre)

Preparation 30 min
Cooking 55 min
Servings 4
Freezing Absolutely

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Ingredients

1/4 cup (60 ml) olive oil
3 leek whites, sliced
4 medium white potatoes, peeled and cubed (yellow ones like Yukon Gold give an even silkier texture)
3 large garlic cloves, finely chopped
2 celery stalks, sliced
1/2 tsp (2.5 ml) herbes de Provence
About 5 cups (1.25 L) chicken broth
15% cooking cream, for serving (in Quebec we use crème champêtre)

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Preparation

In a large pot heated over medium, add about 1/4 cup (60 ml) of olive oil. Add the vegetables and the herbes de Provence, then season with salt and pepper. Stir and cook for 8 to 10 minutes to properly roast the vegetables, until they start to caramelize. Add more oil as needed.
Add the chicken broth (enough to cover), season with salt and pepper, stir well and bring to a boil. Reduce to low heat, cover and simmer for about 45 minutes (30 minutes is enough if you’re in a hurry), or until the vegetables mash easily with a fork.
Blend into a puree using a blender or an immersion blender until very smooth. Serve in bowls, then add a thin drizzle of cream in the center. Serve with goat cheese croutons!