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Creamy Potato-Leek Soup
Soup season is here! Chef Chris famously loves making and eating the stuff, and in this soup he combines potatoes, leeks, and cream for a warming bowl of pure comfort. Potatoes and leeks are simmered in a combination vegetable stock and heavy cream infused with marjoram and bay leaves, then puréed until silky smooth and finished with fresh thyme. This soup is the ideal light-yet-satisfying lunch or starter for a sophisticated dinner.
Nutritional facts
Protein
5g
Carbs
26g
Calories
350
Fat
24g
Ingredients
Canola and Olive Oil BlendBay LeafCarrotsCeleryVegetable BaseMarjoramBlack PepperGarlicHeavy CreamPotatoOnionKosher SaltThymeLeeksWhite Wine
Reviews
4.5
Based on 248 reviews
Very salty
Kathy Swayze · 11/05/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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