Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and comforting.
Potato Leek Soup
A fancy soup is a lovely addition to any dinner. Courtesy of Jennifer Segal
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Potato leek soup, or potage parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet and basic vinaigrette, because it’s an essential base soup in French cuisine. Add watercress to make potage au cresson, serve it chilled to make Vichyssoise, or top it with bacon, fried leeks, fresh herbs, or diced vegetables. There are endless variations—just use your imagination (or whatever you have in the kitchen) to make it your own. Potato leek soup is simple to make and can be served as an appetizer, a side dish alongside a sandwich or salad, or as a stand-alone lunch.

What You’ll Need to Make Potato Leek Soup

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

How To Make Potato Leek Soup

Potato leek soup is simple to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.
(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Once the leeks are clean, roughly chop them—you should get about five cups of chopped leeks from four large leeks.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Cook, stirring occasionally, until soft and wilted.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Bring to a boil.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Fish out the bay leaves and thyme sprigs.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth. (If using a standard blender, be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape.)

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Finally, add the heavy cream. You can reduce the amount if you’d like but I wouldn’t leave it out completely. Cream makes the soup deliciously silky, rich, and smooth—just add it little by little until the soup tastes good to you.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.

Potato Leek Soup

Servings: 6
Ingredients
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped, for serving
Instructions

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Information

Per serving (6 servings)

Serving size: about 1-1/2 cups

Calories: 454, Fat: 24 g, Saturated fat: 14 g, Carbohydrates: 49 g, Sugar: 10 g, Fiber: 5 g, Protein: 12 g, Sodium: 828 mg, Cholesterol: 78 mg

Nutritional Data Disclaimer
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Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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