Description
This creamy soup is comfort food at its finest. The parsley oil adds a vibrant pop of color and flavor.
Ingredients
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- 2 tbsp unsalted butter
- 2 leeks, trimmed, washed, and sliced
- 1 tsp fresh thyme, roughly chopped
- 1 bay leaf
- 3 cups (710 ml) vegetable stock
- 1 lbs (454 g) small yukon gold potatoes, washed, peeled, and cubed
- 0.75 cups (177 ml) heavy cream
- Kosher salt
- Freshly ground black pepper
- 1 bunch parsley
- Olive oil
Instructions
- Melt butter in a medium stockpot over medium heat. Add leeks, season generously with Kosher salt, and cook until soft and wilted, about 8 minutes, stirring occasionally to avoid burning. Add thyme and cook for about 30 seconds.
- Add bay leaf, vegetable stock, and potatoes. Season with Kosher salt and freshly ground pepper. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20-30 minutes, until the potatoes are tender.
- Remove the bay leaf. Using an immersion blender or transferring the mixture to a blender, purée soup until smooth. If using a regular blender, return soup to the pot. Stir in heavy cream and cook for about 5-10 minutes more.
- Ladle soup into bowls and top with a drizzle of parsley oil.
- For Parsley Oil:
- Bring a small pot of water to a boil. Blanch parsley for 30 seconds, then transfer to an ice bath to stop cooking and preserve the bright green color.
- Puree parsley in a food processor; if it’s not pureeing easily, add a couple of drops of olive oil. Place pureed parsley into cheesecloth (or paper towels) and squeeze to release its juice into a small bowl.
- Whisk in 1/8-1/4 cup of olive oil.
Notes
- For a richer flavor, use half butter and half olive oil when sautéing the leeks.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- If you don’t have heavy cream, you can substitute full-fat coconut milk for a similar creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 40