Remy's Potato and Leek Soup (from Ratatouille)
Remy's Potato and Leek Soup (from Ratatouille)
Ingredients
For the Soup
- 2 leeks, white and light green parts, trimmed and thinly sliced
- 1 shallot, peeled and sliced
- 1 1/2 pounds yellow-skinned potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons butter
- 4 cups vegetable broth, or chicken broth
- 1 tablespoon fresh dill, chopped, plus more for garnish
- 1/2 cup heavy cream, or whole milk
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Garnish (Optional)
- 1 teaspoon olive oil, for drizzling
- 1/4 teaspoon paprika, or black pepper, for sprinkling
- 2 slices bacon, cooked and crumbled
Instructions
- 1
Prepare the vegetables: Trim the leeks, discarding the dark green tops. Slice the white and light green parts into thin rounds. Peel and slice the shallot. Peel the yellow-skinned potatoes and cut them into uniform 1-inch chunks.
⏱️ 5 min
- 2
Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and shallot to the pot and sauté, stirring occasionally, until softened, about 5-7 minutes. Do not brown.
⏱️ 7 min
- 3
Add potatoes and broth: Add the chopped potatoes to the pot with the softened leeks and shallot. Pour in the vegetable broth, ensuring the vegetables are just covered. If needed, add a little more broth or water to cover.
⏱️ 2 min
- 4
Season and cook: Stir in the chopped fresh dill, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 15 min
- 5
Blend the soup: Carefully transfer the cooked soup mixture to a blender. Blend until completely smooth and creamy. Work in batches if necessary, being careful with hot liquids.
⏱️ 3 min
- 6
Enrich and adjust: Pour the blended soup back into the pot. Stir in the heavy cream or whole milk until well combined. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 2 min
- 7
Serve and garnish: Ladle the hot soup into bowls. Drizzle with a swirl of olive oil, sprinkle with paprika or black pepper, and garnish with additional fresh chopped dill or parsley. For an optional addition, crumble cooked bacon on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Remy's Potato and Leek Soup (from Ratatouille)
Ingredients
For the Soup
- 2 leeks, white and light green parts, trimmed and thinly sliced
- 1 shallot, peeled and sliced
- 1 1/2 pounds yellow-skinned potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons butter
- 4 cups vegetable broth, or chicken broth
- 1 tablespoon fresh dill, chopped, plus more for garnish
- 1/2 cup heavy cream, or whole milk
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Garnish (Optional)
- 1 teaspoon olive oil, for drizzling
- 1/4 teaspoon paprika, or black pepper, for sprinkling
- 2 slices bacon, cooked and crumbled
Instructions
- 1
Prepare the vegetables: Trim the leeks, discarding the dark green tops. Slice the white and light green parts into thin rounds. Peel and slice the shallot. Peel the yellow-skinned potatoes and cut them into uniform 1-inch chunks.
⏱️ 5 min - 2
Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and shallot to the pot and sauté, stirring occasionally, until softened, about 5-7 minutes. Do not brown.
⏱️ 7 min - 3
Add potatoes and broth: Add the chopped potatoes to the pot with the softened leeks and shallot. Pour in the vegetable broth, ensuring the vegetables are just covered. If needed, add a little more broth or water to cover.
⏱️ 2 min - 4
Season and cook: Stir in the chopped fresh dill, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 15 min - 5
Blend the soup: Carefully transfer the cooked soup mixture to a blender. Blend until completely smooth and creamy. Work in batches if necessary, being careful with hot liquids.
⏱️ 3 min - 6
Enrich and adjust: Pour the blended soup back into the pot. Stir in the heavy cream or whole milk until well combined. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 2 min - 7
Serve and garnish: Ladle the hot soup into bowls. Drizzle with a swirl of olive oil, sprinkle with paprika or black pepper, and garnish with additional fresh chopped dill or parsley. For an optional addition, crumble cooked bacon on top.
⏱️ 1 min