Sablon Leek & Potato Soup with Herbed Cream
A velvety Belgian-inspired soup featuring caramelized leeks, Yukon Gold potatoes, and a touch of fresh herb-infused cream, capturing the elegance of Brussels' Sablon district. This belgian-inspired soups (vegetarian) ready in about 60 minutes pairs medium leeks, pound Yukon Gold potatoes, tablespoons unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium leeks
- 1 pound Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh chives
- 1 tablespoon fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Trim the leeks, cut into 1/4-inch-thick half-moons, and rinse thoroughly under cold water to remove grit. Melt 1 tablespoon butter in a large pot over medium heat, add the leeks, and cook for 10 minutes until softened and golden, stirring occasionally to prevent sticking.
- Step 2: Meanwhile, peel and dice the potatoes into 1/2-inch cubes. Add the potatoes to the pot with the leeks, then stir in the flour and cook for 2 minutes until golden, stirring constantly to avoid lumps.
- Step 3: Gradually whisk in the chicken stock while scraping the bottom of the pot, bring to a simmer, and cook for 20 minutes until potatoes are tender. Remove the pot from heat and blend with an immersion blender until completely smooth — or transfer to a regular blender in batches.
- Step 4: Return the soup to low heat, stir in the heavy cream, chives, dill, salt, and black pepper, and heat gently for 5 minutes until warmed through — do not boil, as cream may curdle.
Equipment for this recipe
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Frequently asked questions
How long does Sablon Leek & Potato Soup with Herbed Cream take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sablon Leek & Potato Soup with Herbed Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium leeks from drying out.
Can I substitute ingredients in Sablon Leek & Potato Soup with Herbed Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sablon Leek & Potato Soup with Herbed Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sablon Leek & Potato Soup with Herbed Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
