This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 6 |
Ingredients
- 6 tablespoons unsalted butter
- 6 garlic cloves, finely chopped
- 3 leeks (white part only), thinly sliced
- 1 onion, chopped
- 1/2 cup dry white wine
- 1 1/4 pounds Yukon gold potatoes, peeled and chopped
- 1 bay leaf
- 3 sprigs fresh thyme, plus more leaves for garnish
- Kosher salt and freshly ground black pepper
- 2/3 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- Olive oil for drizzling
- Frizzled leeks or shallot, for garnish (optional)
Instructions
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 60 mg |
| Sodium | 537 mg |
Reviews
This was a nice guide, but needs help. I used chicken stock instead of water.
The soup was thin, likely too much water and too few potatoes. I altered it a bit and it was more to my taste. More wine, more potatoes, less water = thicker, more flavorful
I was surprised…I usually love Food Network recipes but this one not so much. I followed the instructions exactly and the ratios seem waaaaay off…only 1.25 lb of potatoes (3 potatoes to 7 cups of water??) soup seemed watery and a little bland.
Excellent soup❤️❤️❤️❤️❤️
Loved it
It was ok. I followed the instructions exactly and it tastes very bland. I will probably not make it again.
Great recipe. There are so may variations of this recipe, but this is one of the best I think. I added celery as well. I use a multi pot to saute the low pressure cook, and it comes out great. Being a retired executive chef and French, I have made this soup hundreds of times. This soup is my daughter’s favorite song with French Onion Soup.