Side Dish: France – Velouté de Poireaux et Pommes de Terre (Leek and Potato Velouté)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
3 large leeks (white and light green parts only), thoroughly cleaned and sliced
1 small yellow onion, chopped
2 cloves garlic, minced
1 lb / 450 g Yukon Gold potatoes, peeled and diced
4 cups (960 ml) low-sodium vegetable or chicken stock
1 bay leaf
2 sprigs fresh thyme (or 1 / 2 tsp dried)
1 / 3 cup (80 ml) heavy cream (or whole milk)
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Chive Drizzle: 1 / 4 cup (15 g) finely chopped chives
Chive Drizzle: 3 tbsp (45 ml) olive oil
Chive Drizzle: 1 tsp lemon juice
Chive Drizzle: pinch of salt

Instructions

Melt butter with olive oil in a pot over medium heat. Add leeks and onion with a pinch of salt; cook, stirring, until very soft but not browned, 8–10 minutes.
Stir in garlic and cook 30 seconds until fragrant.
Add potatoes, stock, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer and cook until potatoes are very tender, 15–20 minutes.
Discard bay leaf and thyme sprigs. Blend the soup until silky smooth using an immersion blender (or carefully in batches in a blender).
Return to low heat, stir in heavy cream, and season with salt and pepper. If too thick, loosen with a splash of stock or water; if too thin, simmer briefly to reduce.
Make the chive drizzle: In a small bowl, mix chopped chives with olive oil, lemon juice, and a pinch of salt until bright and spoonable.
Ladle soup into warm bowls and swirl in the chive drizzle. Finish with extra chives and black pepper if desired.
Serve hot alongside slices of Irish soda bread for dipping.