Description
A comforting and creamy potato leek soup inspired by the classic French ratatouille, featuring fresh herbs and simple ingredients.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (thyme, basil, or parsley) for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, leeks, and minced garlic. Sauté until softened, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- If desired, stir in heavy cream for a richer flavor. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs like thyme, basil, or parsley for a bright finish.
Notes
For a lighter option, skip the heavy cream. Experiment with seasonal vegetables like carrots or celery for added flavor.
