In the last few days cold and snow have arrived in my city: Milan. It had been a few years since I last saw everything covered in snow in the streets I usually walk. Although I know these surroundings very well, seeing them covered by a thick white layer makes them take on a different appearance, almost unknown.
The silence and the purity I breathe in when I walk through the streets of my neighborhood make me feel good. I listen to the muffled noises of the city, while I look at the kids that chase eachother happily and ignoring the cold. When it snows everything slows down, everything becomes calmer, the landscapes go back to being human even in the city, the perfumes are cold, of warm food and restorative. My day has gone by peacefully, once I returned home I remained with my nose pressed against the window to see the white flakes fall from the skyes while the soup was cooking. 
I decided to warm up my soul with a real comfort food, in the fridge simple ingredients allowed me to prepare what I wantet. Leeks, potatoes, some stock, and…
The weather forecasts say that more Siberian cold will reach us in the next few days, with temperatures well below zero. At this point, in order to keep myself warm i might cook something else for my soul.
Leek and Potato Velouté
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This ultra comforting Leek and Potato Velouté is a creamy winter soup that warms the soul, perfect for cold days.
Ingredients
- 7-8 medium leeks, cleaned and sliced
- 2 big potatoes, peeled and sliced
- 4 generous cups (1 liter) vegetable broth
- 4 tbsp (60 ml) heavy cream
- 4 tbsp (60 ml) extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and slice the potatoes. Heat the olive oil in a large pan over medium heat and add the potatoes with a heavy pinch of salt. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Clean and slice the leeks, then add them to the pan with the potatoes. Cook for another 5 minutes, stirring occasionally, until the leeks are soft.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
- Remove the pan from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream and season with salt and black pepper to taste. Reheat gently if necessary before serving.
Notes
- For a richer flavor, you can substitute chicken broth for vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently before serving.
- If you prefer a thicker consistency, reduce the amount of broth slightly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 20
If You Liked This Recipe, You’ll Love These
- Rustic Italian Meatball and Potato Soup
- 15-Bean Soup with Smoked Pork and Greens
- Tartiflette au Reblochon: The French Alpine Potato Gratin
- Loaded Baked Potato Casserole with Broccoli and Cheddar
Frequently Asked Questions
What makes this a velouté rather than just a leek and potato soup?
The 4 tbsp (60 ml) of heavy cream stirred in after blending is what classifies it as a velouté — the cream is added off (or reduced) heat at the very end, giving the soup a velvety, silky finish rather than the starched-only body of a plain blended soup.
Why does this recipe cook the potatoes in olive oil before adding the broth?
The potatoes go into the olive oil first with a heavy pinch of salt and cook for 10 minutes before the leeks or broth are added. This pre-cooking step gives the potatoes a slight crust and develops flavor before the liquid goes in, rather than simply boiling them from raw.
Can I use chicken broth instead of vegetable broth?
Yes — the notes specifically mention that chicken broth can be substituted for a richer flavor.
How do I make the soup thicker if it comes out too thin?
The notes suggest simply reducing the amount of broth slightly before blending — the potato starch does the thickening, so less liquid means a denser result without needing any added flour or cream.
