Potato Leek Soup & Parmesan Thyme Croutons

I simply love making soup. They are such a great way to get vegetables into your diet and are really super easy (I confess, I love that they taste even better the next day – yay leftovers!). Potato Leek soup is a classic French soup called “Potage Parmentier” perfected by who other than Julia Child. The name seems daunting but the recipe is not! What a way to wow your guests for a nice lunch or as a start to a cozy Fall meal.

I skipped the cream and butter to lighten it up, and happened to use potatoes fresh from our garden – what a treat! If you find that the soup is a bit thick just thin it down with extra stock or milk (or if you want it a bit richer go ahead and use a bit of cream, I’m not watching!). The croutons really do make the soup.

POTATO LEEK SOUP

Ingredients:

• 2 Tbsp. olive oil
• 2 large leeks, sliced into coins and rinsed
• 2 celery stocks, diced
• 2 garlic cloves, crushed
• 1/2 cup dry white wine
• 2 quarts (900ml) of chicken or vegetable stock
• 4 russet potatoes, peeled and cut into 1″x1″ pieces
• 2 bay leaves
• 2 tsp. chopped fresh thyme
• 1 1/2 cups homogenized milk
• salt & pepper to taste

Directions:

1. In a large heavy pot, heat the olive oil over medium heat.  Add the leeks and celery and cook until they start to go transparent and soften, about 4 minutes.  Add the garlic and cook for an additional 2 minutes until the garlic is fragrant: be careful not to burn the garlic.  Add the wine and cook for an additional 2 minutes.
2. Add the stock, potatoes, bay leaves and thyme and simmer over low-medium heat until the potatoes are soft and fully cooked, approximately 30 minutes.
3. Remove the bay leaves, stir in the milk, and blend until smooth using an immersion blender.  Season with salt and pepper to your liking and top with the croutons (recipe below), a sprig of thyme and fresh grated parmesan.

PARMESAN THYME CROUTONS

Ingredients:

• 1 day-old baguette, diced into 1/2″ squares
• 1/4 cup olive oil
• 2 tsp. chopped fresh thyme
• 2 tsp. chopped fresh rosemary
• 1 clove of garlic, crushed
• 1/2 tsp. sea salt
• 3 Tbsp. fresh grated parmesan

Directions:

1. Preheat the oven to 350F
2. Line a baking sheet with parchment paper.
3. Place the diced baguette in a large bowl.  Combine olive oil, thyme, rosemary, salt and garlic in a separate bowl and toss with the baguette until evenly coated.
4. Spread the baguette evenly on the baking sheet and sprinkle the grated parmesan evenly over the croutons.  Toss them with your hands until the parmesan has coated the croutons.
5. Bake for approximately 20-30 minutes, tossing occasionally to make sure that they are evenly browned. Cool before serving over the soup.