Ratatouille-Inspired Potato Leek Soup
A comforting and creamy potato leek soup inspired by traditional ratatouille flavors, perfect for chilly evenings or a wholesome family meal.
Ingredients
Main ingredients
- 4 large large potatoes, peeled and diced
- 3 pieces leeks, cleaned and sliced (white part only) For a milder flavor
- 1 piece onion, chopped
- 4 cups vegetable broth or chicken broth for a non-vegetarian version
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- for garnish Fresh thyme
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and sliced leeks, sautéing until they become soft and translucent.
- Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Use an immersion blender to puree the soup until it’s smooth. If it’s too thick, add more broth until you reach your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme to elevate the dish visually and aromatically.
Notes
For a fancy touch, drizzle a bit of olive oil or a dollop of crème fraîche on top. Crusty bread pairs beautifully, allowing you to soak up every delicious drop. Leftover soup can be stored in an airtight container for about 4-5 days in the refrigerator or frozen for up to three months.