Potato Leek Soup

Tested & Perfected Recipes

A French classic, this creamy potato leek soup is quick, easy, and delicious!

It rained, sleeted, and snowed all day last Saturday, and I loved it every minute of it. The kids stayed in their pajamas and watched movies all day, my husband made a roaring fire (and filled our house with smoke, but that’s another story), and I made a big pot of potato leek soup.

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, because it’s an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or diced vegetables. There are endless variations; just use your imagination to make it your own.

What You’ll Need To Make Potato Leek Soup

how to make potato leek soup

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.

how to make potato leek soup

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

how to make potato leek soup

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

how to make potato leek soup

Cook, stirring occasionally, until soft and wilted.

how to make potato leek soup

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

how to make potato leek soup

Bring to a boil.

how to make potato leek soup

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

how to make potato leek soup

Fish out the bay leaves and thyme sprigs.

how to make potato leek soup

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.)

how to make potato leek soup

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.

how to make potato leek soup

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

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Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and delicious!

Servings: 6
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes

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 1/2-inch pieces
  • 7 cups low sodium chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped, for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 1-1/2 cups
  • Calories: 420
  • Fat: 23 g
  • Saturated fat: 13 g
  • Carbohydrates: 47 g
  • Sugar: 4 g
  • Fiber: 5 g
  • Protein: 11 g
  • Sodium: 512 mg
  • Cholesterol: 70 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • A lovely, soul-satisfying recipe! . . . the perfect “pick-me-up”! I added parmesan crisps to the fresh herb toppings which, in my opinion, took it to the next level!

    • — Maureen Penner on January 22, 2021
    • Reply
  • This is my new favorite soup! So easy and delicious! Thank you!

    • — Susan on January 21, 2021
    • Reply
  • My husband and I loved it. Simple and delicious. Thank you for sharing!

    • — Courtney on January 18, 2021
    • Reply
  • Nice recipe, good flavor, great instructions. Thank you

    • — R. Kinney on January 17, 2021
    • Reply
  • Just made this soup a week ago.
    followed the recipe and it was delicious!!
    You can adjust the seasoning salt pepper etc to meet your palate.
    but an exceptional recipe!

    • — Karen on January 17, 2021
    • Reply
  • Can’t wait to make this recipe this weekend. Potato leek soup is my absolute favorite! Would I be able to use a hand mixer in place of an immersion blender?

    • — Robyn on January 15, 2021
    • Reply
    • Hi Robyn, Unfortunately, I don’t think a mixer will work here – I’m sorry! If you have a traditional blender though, that will work.

      • — Jenn on January 15, 2021
      • Reply
  • I have made this a number of times and it is always excellent. The only substitution I make is that I use heavy cooking cream, rather than whipping cream. Cooking cream doesn’t curdle. Always make extra to share with an elderly neighbour, who lives alone and she loves it.

    Marie

    • — Marie on January 14, 2021
    • Reply
  • This soup was amazing! I’m glad I found it and am looking forward to trying more of your recipes. Snjezana from Bosnia

    • — Snjezana on January 13, 2021
    • Reply
  • I loved this recipe. I cut the butter in half and sautéed the equivalent of 4 slices of chopped bacon prior to adding the leeks and garlic. Like another commenter, I used half and half (only because my neighborhood convenience store was out of heavy cream). My husband and I also like a few chunks of potato, so I used my immersion blender just enough to thicken it. No chives on hand, so used some dried parsley from my garden and served with toasted rustic bread for dunking. Perfect for this chilly night!

    • — Kelly on January 11, 2021
    • Reply
  • A superior leek and potato soup recipe. makes a LOT of soup.

    • — james on January 11, 2021
    • Reply

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