Soupe à la Bretonne

Ingredients

• 250 gleeks — sliced
• 2potatoes — diced
• 1yellow onion — chopped
• 2 tbspbutter
• 1 Lvegetable stock
• 100 mlcream — optional
• 2 tbspchives or parsley — chopped
• to tastefine salt and white pepper

Method

1. Start by preparing the vegetables. Trim and thoroughly wash 250 g of leeks to remove any grit, then slice them into thin rounds. Peel and dice 2 potatoes into small, even cubes, about 1 cm each, so they cook uniformly. Finally, peel and finely chop 1 yellow onion, ensuring the pieces are small enough to soften quickly.
2. In a large pot, melt 2 tbsp of butter over medium heat. Once the butter is foamy, add the sliced leeks, diced potatoes, and chopped onion. Stir gently to coat the vegetables in butter, then reduce the heat to low. Sweat the vegetables gently, stirring occasionally, until they become translucent and the kitchen fills with a sweet, savory aroma, about 10 minutes.
3. Pour in 1 L of vegetable stock, stirring to combine it with the softened vegetables. Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a gentle bubble and cook until the potatoes are tender when pierced with a fork, and the flavors have melded into a harmonious broth, about 20 minutes.
4. Once the vegetables are tender, stir in 100 ml of cream, allowing it to warm through and enrich the soup. Taste the soup, then season with fine salt and white pepper to your liking, adjusting until the flavors are balanced and satisfying.
5. Ladle the hot soup into warmed bowls, ensuring each serving has a generous portion of vegetables. Finish with a sprinkle of 2 tbsp of finely chopped chives or parsley over each bowl for a fresh, herbaceous note. Serve immediately, inviting everyone to enjoy the comforting aroma and flavors of Soupe à la Bretonne.