Remy's Potato & Leek Soup from Ratatouille
The soup Remy fixes in Ratatouille is likely a silky, French-style leek and potato soup. This recipe follows the ingredient additions EXACTLY as shown in the movie but adjusts slightly for flavors and time.
Equipment
- Dutch oven or heavy bottom soup pot
- cutting boards
Ingredients
- 2 tablespoons butter
- 1 cup yellow potato chopped
- 32 oz vegetable broth
- 3 bay leaves
- 1 tablespoon fresh cracked pepper
- ½ cup white wine
- 1 tablespoon sea salt
- 8 oz heavy cream
- 1 cup sweet onion chopped
- 1 cup button mushrooms chopped
- 2 tablespoons garlic chopped
- 1 cup leek washed & chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh thyme stems removed
- 2 tablespoons fresh chives + whole chives for topping
- 2 tablespoons fresh marjoram or can sub fresh oregano
Instructions
- In a heavy bottomed soup pot or Dutch oven, melt the butter over medium heat until frothy and just starting to brown. Add the potatoes and saute until the potatoes are just beginning to brown on the edges - about 5-10 minutes.
- Pour in the broth and bring to a low simmer. Simmer the potatoes for about 5 more minutes. Pour in the wine.
- Stir in the sweet onion, mushrooms and garlic. Continue to simmer until the onions are turning translucent around the edges, about 10 minutes. Pour in the heavy cream and return to a simmer.
- Then stir in the leek, salt, parsley and chopped chives. Simmer for another 10 minutes, or until the leek has brightened in color but still has some crunch. Stir in the remaining herbs, gruyere and goat cheeses.
- Simmer until the cheeses have melted into the soup completely and the soup has thickened slightly. Reduce the temperature to medium low and continue to simmer for another 10 minutes.
- The soup may separate as it sits, so be sure to stir it well every few minutes until ready to serve. Serve garnished with chives and a side of crusty French bread and enjoy!
Tried this recipe?Let us know how it was!