Flavourful French Rosemary Leek soup. Doesn’t it sounds delicious? You have to make it, don’t just take my word for it!
Flavourful soup to say the least but to be more precise, it’s actually also the perfect texture for this leek soup. As you bring the first spoon to your mouth, there is a rosemary explosion which surprised me at first but oh so good! I put some potatoes for the texture of the soup that you would not have with just the leeks.
Some call it Fall, some call it sweater weather, I call it soup weather. It’s the comfort you need to feel warm, the tasty bowl that will make you feel content.
As soon as the temperature drops, generally under 10C, soup weather is on at my house until it’s bathing suit weather! I’m kidding, I eventually get tired of it much like I get tired of my healthy salads in the summer!
Soup weather is on and I only have shared one soup recipe with you here! A good one though: My creamy butternut squash soup. So this is me fixing this right now and sharing this amazing French Rosemary leek soup.
Let me talk about the rosemary for a minute. I went heavy on the rosemary, my 2 teaspoons were very generous. It smelled amazing in the house!
Truth be told, when I first tasted it, I thought, oops, kids won’t like it it is too much rosemary and maybe I did go too heavy on it.
Nope, I didn’t it was perfect, full of flavours for this velvety soup! It’s what made it stand out at the dinner table, it was a winner. As I’m writing this article, even hubby is giving AGAIN his stamp of approval.
Granted that my kids eat absolutely everything AND appreciate it. They give me feedback and suggestions, they are my mini taste testers.
However, if you are worried that you’ll make this soup and the kids won’t eat it (which is a possibility, I don’t know you kids lol) let me tell you that the leek is definitely not overpowering and you might not even need to tell your kiddos that there is a leek in the recipe 🙂 !
French and easy
Please don’t associate French recipes to being difficult. Let’s demystify and simplify it! If I can do it so can you! In a few steps, it is just simple. Although, I made the recipe a few weeks ago, I made a few videos because a visual can be so much better sometimes to see the steps. If you are not yet following on Instagram, please do so and let me know if you tried the recipe!
- - 1 tsp of butter
- - 1 chopped leek
- - 2 tsp of rosemary, chopped
- - 3 potatoes, sliced
- - 750 ml of vegetable broth
- - 450 ml of milk
- - A dollop of heavy cream
- - Salt and pepper to taste
- - Place a big pot to heat up, once warm, put the better to melt and then add the chopped leek.
- - Let it soften for a few minutes, add the rosemary and let it infuse for a minute or two.
- - Add the potatoes and let it cook for 5 minutes.
- - Add the vegetable broth, the milk, some salt. Cover and let it cook on medium/low for 40 minutes.
- - Use a hand mixer to puree your soup.
- - Add a dollop of heavy cream, salt and pepper and you are set!