Country French Potato Soup

Cozy up with a bowl of hearty, rustic "Country French Potato Soup," a delightful blend of classic French countryside flavors and creamy comfort. This soul-warming recipe combines sautéed leeks, onions, and celery with tender russet potatoes simmered in savory chicken or vegetable stock, infused with thyme and a hint of bay leaf. The result? A velvety smooth, rich soup delicately enhanced with a dash of heavy cream for an irresistibly luscious texture. Perfect for busy weeknights or special gatherings, this easy-to-make potato soup is ready in under an hour and pairs beautifully with crusty bread for dipping. Sprinkle fresh parsley on top for a vibrant garnish, and let the earthy aroma transport you straight to the charm of the French countryside.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium leeks (white and light green parts only), thinly sliced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 4 large russet potatoes, peeled and diced
• 6 cups chicken or vegetable stock
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1 cup heavy cream
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion, leeks, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced potatoes to the pot, stirring to combine with the vegetables.

Step 5

Pour in the chicken or vegetable stock, ensuring the potatoes are fully covered. Add the thyme sprigs and bay leaf to the pot.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are very tender and can be easily mashed with a spoon.

Step 7

Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.

Step 8

Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently over low heat for 5 minutes, ensuring it does not boil.

Step 9

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread on the side.

Nutrition Facts

Serving size	(3228.3g)

Amount per serving	% Daily Value*
Calories	2189.0

Total Fat 120.4g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat g
Cholesterol 333mg	0%
Sodium 7732.3mg	0%
Total Carbohydrate 240.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 20.6g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 370.4mg	0%
Iron 13.5mg	0%
Potassium 5958.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 6.8%

Carbs: 43.8%