Potage Puree De Pommes De Terre (Potato-Leek Soup)
Submitted by babangel
Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis classic French potato leek soup achieves a velvety texture without a drop of cream. Potatoes and leeks simmer until very soft, then get blended with cooked brown rice that acts as a natural thickener, giving the puree body and silkiness.
Sauteing the leeks, celery, and potatoes in water rather than butter keeps this light while still building a flavor base. The vegetables soften and release their starch, which helps the soup thicken naturally during blending.
A splash of white wine vinegar stirred in brightens the whole bowl. Without it, potato soup can taste flat and one-dimensional. That little hit of acid makes a big difference.
Chef Tips
- Use only the white part of the leeks. The green tops are tough and bitter
- Wash the chopped leeks thoroughly. Sand hides between the layers and nothing ruins a smooth soup like grit
- Blend in small batches and be careful with hot liquids. Leave the lid slightly vented so steam can escape
- The soup thickens as it cools. Thin it with a splash of water when reheating
Variations
- Stir in a swirl of cream or creme fraiche when serving for a richer version
- Top with crispy fried leek rings or croutons for texture
- Add a peeled pear to the pot while simmering for a subtly sweet variation
Ingredients
Directions
In a 4 quart soup pot over medium heat, sauté leeks, celery and potatoes in a little water for 5 to 7 min.
Add more water as needed to prevent sticking.
Add the 6 cups of water, salt and pepper.
Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min.
Add cooked rice and heat through.
Purée soup 2 to 3 cups at a time in a blender or food processor until very smooth.
Return to soup pot and rewarm if needed.
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