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A leek and potato velouté, nothing easier to make
So here it is, I admit that leek and potato velouté is my little go-to for days when I don’t really feel like spending hours in the kitchen. What I love is the softness of these vegetables that melt gently. And it’s perfect for warming up without breaking your head.
Sometimes, I think it’s almost too easy, it’s borderline unfair. I cut the leeks into slices, I admit I’m not always very neat, so there’s always a bit of green and white. Never mind, it goes smoothly, the soup will still be good.
It’s a recipe that smells like grandma’s cooking, you see? Simplicity, good ingredients, no need for frills. Well, on the other hand, I often forget to wash the leeks properly, so, a tip: take your time for that, otherwise you’ll end up with lots of sand in your soup, and that’s not great.
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And then, if you’re like me, you taste at every step. Sometimes I like it a bit saltier, other times I add a little touch of cream or a hint of fresh basil when I have it on hand. In short, this velouté is really the base, feel free to twist it.
The ingredients to gather for a successful velouté
- 3 small leeks – no need for them to be perfect, leave a bit of green for the color
- 5 small potatoes – tender-fleshed potatoes, like Charlotte, are great
- 1 onion – yes, it adds flavor, don’t forget it
- 30 g of butter – to gently sauté everything
- 1 liter of vegetable or chicken broth – we use whatever we have
- Salt and pepper – to adjust at the end of cooking
- A bit of fresh cream – optional, I often put it in the velouté, but you can skip it
- Some basil or parsley leaves – for a herbal touch if you feel like it
Utensils to avoid struggling
- A Dutch oven or a large pot – with a lid
- A sharp knife – because it always makes life easier
- A chopping board – avoid playing stuntman
- An immersion blender – or a blender, but immersion is faster
- A ladle – handy, right?
Step-by-step preparation, relaxed version
Alright, let’s go. The trick is to start by cutting the leeks into slices. Personally, I like the pieces a bit big, it sometimes gives texture. Then, I slice the onion. I have a silly thing: often I end up with bits of onion floating in the soup, but it’s tasty, so it’s okay.
I melt the butter in the pot over medium heat, then I throw in the leeks and the onion. Don’t wait for them to brown too much, the idea is for them to become tender, not to burn. After 5, 10 minutes, hop, I add the potatoes cut into cubes (no need to be precise).
Then I pour the broth, it should cover the vegetables. I add a bit of salt and a not-too-generous pepper, we’ll adjust after cooking. Cover and let simmer for a good thirty minutes. The aroma that comes out is incredible, I love that part.
When the potatoes are nice and tender, I blend everything with the immersion blender. And then, depending on the mood, I add cream. For serious days, I skip it, but cream really gives that cozy little flavor that makes all the difference. To finish, a few basil leaves, it changes everything.
Some tips to elevate your leek and potato velouté
- Vary the herbs: Parsley, coriander, or even tarragon depending on what you have on hand.
- Add homemade croutons made with stale bread for a crunchy side.
- A pinch of nutmeg grated just before serving, the classic little plus that always works.
- The cooking water from the vegetables can also be used to adjust the texture if needed, avoid diluting with water.
- For when you’re in a hurry, you can skip the onion step, even if it slightly changes the depth of flavor.
Final point, or almost…
This velouté, honestly, it’s my little madeleine. I can make it with my eyes closed, but I like this little routine it brings me. A meal that feels good without any hassle, we agree?
And then, it must be said, this recipe adapts to everything: if you cook for children, it goes down smoothly, literally. For adults, add a bit more pepper or a pinch of Espelette pepper to wake things up a bit.
So, try it out, vary the pleasures, get back to the kitchen with this simple velouté. For me, it’s a classic that warms hearts (and bellies) for… well, years. It’s easy, good, and always a pleasure.
Can this velouté be prepared in advance?
Yes, absolutely. The velouté keeps very well in the refrigerator for 2 to 3 days. Just reheat it gently before serving, adding a bit of water or broth if necessary.
Can I replace the potatoes with another vegetable?
Of course, you can use celeriac or parsnip to vary the flavors. It will give a slightly different but equally tasty velouté.
Is it possible to make this recipe without butter?
Yes, you can replace the butter with a bit of olive oil for a lighter version. The taste will be a little different, but still very pleasant.
Do I really need to add cream?
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Cream is optional. It brings creaminess and a gourmet touch, but even without it, the texture is already quite creamy thanks to the well-cooked potatoes.
How to avoid the soup being too liquid?
Be careful not to add too much liquid at the start and blend well to get a velvety consistency. If the velouté is too liquid, cooking a bit longer without a lid will help thicken the soup.
