How to make the ‘magic’ leek soup from Emily in Paris - it’s perfect for winter

The fictional French marketing company Savoir from Netflix’s Emily in Paris made a splash with their leek soup recipe, which is touted for aiding in weight loss.

While no recipe, diet, or pill alone can help you shed some pounds, this warming soup recipe is rich in prebiotic fiber that will make you feel full while also aiding digestion and containing high amounts of vitamins K and C.

Its main ingredient is leek, which the hit TV show tried to market as the Brussels sprouts of France, is in the onion family and known for its diuretic qualities. 

You can make Savior’s delicious leek soup yourself in a half hour with just a handful of ingredients. While cooking, keep in mind Gabriel’s grandmother Gigi’s advice that cooking is intuitive. Don’t get too caught up in following step-by-step instructions and have fun with it - let it come from within and feed your soul, too.

And if you miss living vicariously through Emily and are dying to know what happens with her and Gabriel, don’t worry - the Netflix show has officially been renewed for a third and fourth season.

READ MORE: 'My delicious chicken soup is the closest thing to magic'

Emily in Paris leek soup recipe

Ingredients

• 6 leeks (5 for the soup, 1 for the garnish)

• 3 medium sized potatoes (yukon gold, preferrably)

• 2 cloves of garlic

• 1 tbsp of olive oil

• 1 star of anise seed

• ½ tsp of fleur de sel (French gray rock salt) (alternatively: celtic sea salt)

• 8 cups of water

Instructions 

1. Peel, clean and chop the leeks - discarding the dark green tops. Five of the leeks can be chopped in big pieces. The last leek used for garnish should be chopped in fine half rounds.

2. Peel and quarter the potatoes.

3. Heat the olive oil into a soup pot on medium heat. Add the garlic and the five leeks for soup. Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently so they don't burn. Add the fleur de sel (salt). 

4. Pour in 8 cups of water and add the anise seed the potatoes. Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.

5. Remove the star anise seed from the broth - you do NOT want to mix the star anise in the blender!

6. Add the soup into the blender. Blend. You can add an additional cup or two of water if needed. The consistency should be thick but still soup-like.

7. Lastly, to garnish the soup, drizzle ½ tbsp of olive oil in frying pan over medium heat. Add the finely chopped leek you reserved for the garnish and a pinch of fleur de sel (salt). Stir frequently and allow to cook for 10 minutes. Add ¼ cup of water halfway through to steam the leeks - be careful not to let it burn. If the leeks begin to stick to the pan and get dark brown, add a little more water and bring the heat down.

17. Once the leeks are translucent and soft they are done. Add a bit salt as needed.