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POTATO LEEK SOUP INSPIRED BY RATATOUILLE

cook:

20 min

Picture for Potato Leek Soup inspired by Ratatouille

1,906,224 views  Someone wise once said, “If you are what you eat, then I only want to eat the good stuff.” Well, we can undoubtedly confirm that this potato leek soup is definitely the good stuff. No ‘little chef’ required!

4 servings

US

original

metric

INGREDIENTS

For the Vichyssoise

For the Vichyssoise

medium leeks (whites and light green parts only), trimmed

2.5 medium leeks (whites and light green parts only), trimmed

unsalted butter

2 tbsp unsalted butter

vegetable or chicken stock

4 cup vegetable or chicken stock

medium russet potatoes, peeled + diced

2.5 medium russet potatoes, peeled + diced

heavy cream + more to finish, cold

½ cup heavy cream + more to finish, cold

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

To garnish: chopped chives

To garnish: chopped chives

For the Potato Leek Soup

For the Potato Leek Soup

head garlic, halved

1 head garlic, halved

neutral oil

1 tsp neutral oil

As needed kosher salt

As needed kosher salt

As needed freshly group black pepper

As needed freshly group black pepper

unsalted butter

2 tbsp unsalted butter

medium leeks, cleaned + thinly sliced (see recipe above)

3 medium leeks, cleaned + thinly sliced (see recipe above)

dry white wine

¾ cup dry white wine

medium russet potatoes, peeled + diced

2.5 medium russet potatoes, peeled + diced

Homemade Vegetable Stock (see recipe below)

4 cup Homemade Vegetable Stock (see recipe below)

heavy cream

1 cup heavy cream

ground white pepper

½ tsp ground white pepper

quark (cream cheese or farmers cheese)

2 oz quark (cream cheese or farmers cheese)

To garnish: chopped chives

To garnish: chopped chives

To garnish: extra virgin olive oil

To garnish: extra virgin olive oil

For the Homemade Vegetable Stock

For the Homemade Vegetable Stock

medium leeks (green tops only), rinsed + roughly chopped

2.5 medium leeks (green tops only), rinsed + roughly chopped

celery, roughly chopped

1 bunch celery, roughly chopped

large carrots, roughly chopped

3 large carrots, roughly chopped

large parsnip, roughly chopped

1 large parsnip, roughly chopped

large onion, quartered

1 large onion, quartered

sprigs fresh thyme

3.5 sprigs fresh thyme

stems fresh rosemary

1.5 stems fresh rosemary

parsley stems (with leaves)

5.5 parsley stems (with leaves)

bay leaves

3.5 bay leaves

garlic cloves, smashed

5.5 garlic cloves, smashed

DIRECTIONS

1.

For the Vichyssoise

1.

Cut the leaks in half and soak them in cold water for 10 minutes. Drain and pat the leeks dry, then chop into thin strips.

medium leeks (whites and light green parts only), trimmed

2.5 medium leeks (whites and light green parts only), trimmed

2.

Melt the butter in a saucepot. Add the leeks and cook for 3-5 minutes or until softened.

unsalted butter

2 tbsp unsalted butter

3.

Add the stock and potatoes to the pot and bring the mixture to a simmer.

vegetable or chicken stock

4 cup vegetable or chicken stock

medium russet potatoes, peeled + diced

2.5 medium russet potatoes, peeled + diced

4.

Cook, uncovered, until the potatoes are tender, about 15-20 minutes.

5.

Carefully, transfer the soup to a heat-safe cylindrical container. Then, using an immersion blender, blend the soup until smooth.

6.

Stir in the cream and season to taste with salt and pepper.

heavy cream + more to finish, cold

½ cup heavy cream + more to finish, cold

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

7.

Allow the soup to cool before refrigerating until completely chilled, about 3-4 hours.

8.

Serve with chopped chives and an additional drizzle of cream.

To garnish: chopped chives

To garnish: chopped chives

9.

For the Potato Leek Soup

1.

Preheat the oven to 400°F

2.

Drizzle the garlic with the neutral oil and season with salt and pepper. Then, wrap the seasoned garlic head in aluminum foil.

head garlic, halved

1 head garlic, halved

neutral oil

1 tsp neutral oil

As needed kosher salt

As needed kosher salt

As needed freshly group black pepper

As needed freshly group black pepper

3.

Roast the garlic in the preheated oven for 45 minutes - 1 hour or until the garlic is completely soft. Remove from the oven and let cool for 5-10 minutes.

4.

Melt the butter in a large hig-walled skillet over medium heat. Add the leeks and cook until completely softened, 10-12 minutes. Deglaze the pan with white wine and continue to cook until the leeks become jammy and the wine is almost entirely evaporated, about 7-10 minutes.

unsalted butter

2 tbsp unsalted butter

medium leeks, cleaned + thinly sliced (see recipe above)

3 medium leeks, cleaned + thinly sliced (see recipe above)

dry white wine

¾ cup dry white wine

5.

Meanwhile, add the diced potatoes in another high-walled skillet and cover with cold water (or stock). Bring the water (or stock) to a boil, season with salt, and cook the potatoes until tender, 12-15 minutes. Drain and reserve the potatoes.

medium russet potatoes, peeled + diced

2.5 medium russet potatoes, peeled + diced

Homemade Vegetable Stock (see recipe below)

4 cup Homemade Vegetable Stock (see recipe below)

As needed kosher salt

2 ½ tsp As needed kosher salt

6.

Deglaze leek-filled skillet with stock, then add about half of the cooked potatoes and the roasted garlic. Stir to combine and simmer the soup for about 5 minutes.

7.

Carefully, transfer the soup to a high-powered blender. Blend the soup until completely smooth, adding more potatoes if necessary to thicken the soup to your desired viscosity.

8.

Return the blended soup to the high-walled skillet. Bring the soup to a simmer and add the remaining potatoes, cream, and cheese. Stir to combine and season the soup to taste with salt and white pepper.

heavy cream

1 cup heavy cream

ground white pepper

½ tsp ground white pepper

quark (cream cheese or farmers cheese)

2 oz quark (cream cheese or farmers cheese)

As needed kosher salt

As needed kosher salt

9.

Serve and garnish the soup with chopped chives, freshly ground black pepper, and a drizzle of extra virgin olive oil.

To garnish: chopped chives

To garnish: chopped chives

To garnish: extra virgin olive oil

To garnish: extra virgin olive oil

As needed freshly group black pepper

As needed freshly group black pepper

10.

For the Homemade Vegetable Stock

1.

Combine all of the ingredients in a large stock pot. Cover the ingredients with cold water.

medium leeks (green tops only), rinsed + roughly chopped

2.5 medium leeks (green tops only), rinsed + roughly chopped

celery, roughly chopped

1 bunch celery, roughly chopped

large carrots, roughly chopped

3 large carrots, roughly chopped

large parsnip, roughly chopped

1 large parsnip, roughly chopped

large onion, quartered

1 large onion, quartered

sprigs fresh thyme

3.5 sprigs fresh thyme

stems fresh rosemary

1.5 stems fresh rosemary

parsley stems (with leaves)

5.5 parsley stems (with leaves)

bay leaves

3.5 bay leaves

garlic cloves, smashed

5.5 garlic cloves, smashed

2.

Cover the pot with a lid and bring to a simmer over high heat.

3.

Once at a simmer, reduce the heat and partly uncover the pot. Simmer the stock for 2-4 hours or until slightly darkened in color and flavorful.

4.

Strain and reserve the stock; refrigerate for up 5 days or freeze for up to 3 months.

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