Creamy Leek Soup
A luxurious and velvety soup featuring tender leeks, vegetables, and herbs simmered in wine and stock, finished with a rich roux and topped with whipped cream. This classic French-inspired soup combines the delicate flavor of leeks with aromatic vegetables and fresh parsley.
Ingredients
- •8 whole leeks
- •1 whole onion
- •1 whole carrot
- •2 ribs celery
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 stick unsalted butter
- •1 whole potato
- •½ cup dry white wine
- •3 cups chicken stock
- •3 cups water
- •1 leaf bay leaf
- •1½ cups parsley
- •¼ cup all-purpose flour
- •½ cup heavy cream
Cooking Instructions
- 1.
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
10 min
- 2.
Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
25 min
- 3.
Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
5 min
- 4.
Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
8 min
- 5.
Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
10 min
- 6.
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
5 min
