Potato Leek Soup
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A French classic, this creamy potato leek soup is quick, easy, and comforting.
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 omelette 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 oven-fried 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 Reuben sandwich or wedge salad, or as a stand-alone lunch.
What You’ll Need 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.
Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks.
To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic.
Cook, stirring occasionally, until soft and wilted.
Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
Bring to a boil.
Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
Fish out the bay leaves and thyme sprigs.
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.)
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.
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.
Video Tutorial
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Potato Leek Soup
A French classic, this creamy potato leek soup is quick, easy, and comforting.
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.
Pair with
Nutrition Information
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- 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
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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The soup is delicious. I just finished making my second batch. Although there is cream in the soup, it is not heavy, rather a light and velvety texture. My husband loves it. Also, I went outside to my herb garden that is currently covered in snow and was still able to pull out some fresh thyme! Life is good! Thanks for another winning recipe, Jenn.
I’ve been making potato leek soup my whole life and for some reason, this is the best recipe! In my opinion it makes more than 6 servings, so I froze a bunch and had enough to share with my neighbors. Thanks for another awesome recipe!
Cannot wait to try this recipe! Can you please tell me the brand, color and size of this beautiful blue Dutch Oven? I desperately need an upgrade!
Thank you for your kindness.
Hi Cathy, my Dutch I’ve been is a Le Creuset and it’s 5 1/2 quarts. I don’t remember exactly what the name of the color is but you can check out all of the colors here. Hope you enjoy the soup!
Another favorite!! I’ve made it with less cream only because I was out. And it was still delicious. Definitely extra special add ing all the cream though. My 2 yo grandson loves it!
Now that it’s winter we’re having this every week. Being from Wales I’ve eaten this all my life, but it wasn’t until the family tried it over there on a trip that they acquired the taste. And it’s pretty close to what you’ll get around Brecon, not to mention what my mom used to make!
I love potato leek soup and Jenn’s is the best! Followed recipe as written and it was perfect!
I make the full recipe and freeze it in batches, adding the cream only when reheating. Such a treat!
Was very easy to make and it was delicious. The cream makes the soup very rich. Will make it again.
This is a wonderful soup. I made it and froze it. It turned out great!
The family loved this soup! I ended up using dried thyme because I didn’t have fresh on hand, and sprinkled the soup with freshly made bacon bits when serving…it tasted so good! This recipe will definitely be making more appearances this winter!
This is our new favorite winter go-to soup. I substituted half-n-half for the heavy cream to cut down on the fat content and also added some celery and extra thyme. It was so yummy! My husband took it for lunch for the entire week.
Great! DD asks for this. I’ll make it and serve myself before adding the cream–everyone’s happy!
I just made this and it is delicious! I didn’t change a thing, followed recipe as is. Thank you Jenn for another delicious & easy recipe!
I have made this a half dozen times. I think the soup is sufficiently rich and creamy that it doesn’t need to be finished with cream, but adding it does ramp up the flavor a bit. To each their own. Nonetheless, Ilike the recipe, simple and delicious.
Perfection in a bowl
I’m a soup junkie and every year the moment there is even a hint of cool in the air, I start souping. I have a short list of soups that are to be made “the first of the season,” and this is certainly one. Look at the ingredient list and it doesn’t look like much, but it’s luscious, simple, and the perfect bowl every time! I typically use half and half and less of it and it still creates a wonderfully filling and rich soup. Love, love, love.
I made the Potato Leek Soup exactly to the recipe. I recommend this recipe highly, it was a creamy tasty soup. We had a leafy salad on the side and some very seedy bread. My husband is a meat eater but this soup along with the salad and bread satisfied his hungry stomach. My husband is Scottish so leeks were definitely part of his diet when growing up in Scotland.
Every time I make a soup from this site my husband says it is his favourite. When I made this one I was a little apprehensive as he is not really a “potato” guy but as soon as he devoured his bowl he claimed it to be his “new” favourite. Another recipe from this site that will be a staple in our household.
I found this recipe awhile back, but it has become a favorite. In fact it is so good, I have printed it out and awarded it a coveted place in my recipe binder.
This is the best Potato Leek Soup ever. Our family of 13 absolutely loves this. Of course I have to double the recipe, and other than cleaning the leeks, it’s an easy prep. I usually serve this for Sunday dinners with the whole gang on a cold winter evening along with sandwiches prepared on your outstanding Rosemary Focaccia Bread. What a treat!
A family favorite! The leeks bring out great potato flavor. I partially blend the soup as the bits add a pleasant feel. Simple ingredients and a short recipe. Thank you.
This potato leek soup was perfect! I’ve always wanted to get more comfortable with using leeks in dishes and this was a great entry to that. I didn’t change a thing about the recipe and feel it was perfect as is. It had a great creamy consistency, and I wouldn’t skip out on the heavy cream. It was also very easy to make. This was a hit with the family. Highly recommend this recipe!
Potato Leek soup is a big hit. It’s perfect for the cold weather days in New England. We ate this with some crusty bread and a salad and found it a satisfying meal. I froze some of it because it makes enough for several days. When we chose to have it for another meal , it was just as good as the first batch. Highly recommend.
Love this soup. Perfect amount of creaminess. Have made this soup many times!
This is by far one of my favourite soups, especially in the chilly winter months here in Ontario.
While I’m sure this recipe could tolerate some modifications, I’ve never seen the need to change anything. The flavours are perfectly balanced and once pureed, the texture is sublime.
I like to pair it with some freshly baked bread (the artisan loaf on this site is an absolute winner and an excellent accompaniment).
I have made this soup a few times now and it is always a hit. Just to note, once I forgot the garlic(?) and it did make a difference. We preferred it with, though the recipe isn’t garlicky at all.
This has gone into my rotation, as I make soups frequently during our cold winters! Thank you.
A bowl of warm soup rich in flavour – what can be more comforting on a snowy day in winter? This recipe got into my inbox exactly at the right moment.
The preparation was really easy and not in the least time-consuming.
I used vegetable broth and dried thyme as I don’t have fresh herbs in my garden at that time of year. As my family (male-dominated!) are convinced that a simple soup can’t be filling, I topped it with crispy bacon cubes that I had sautéd in advance, with some slices of ciabatta at the side.
What shall I say? Everybody was happy and satisfied!
XOXO
Soup is delicious, Jenn! I put in a couple extra potatoes and used a slotted spoon to scoop them out before pureeing with the hand blender. Added back just before serving to have a few small chunks of potato per serving. We are trying to watch our cholesterol consumption, so I try to avoid dairy-based heavy cream where possible. I discovered that Silk brand makes a wonderful dairy-free heavy whipping cream that is surprisingly quite tasty. Not my first choice as I know the dairy cream is sweeter. Darn it that we have to pay attention to our health! Ha!
The direction for making recipe are perfect. I’ve made this soup twice and it is a hit on my home. I’ve also made care packages for people giving them some of this soup.
Outstanding and tres francais! Merci!
This is my family’s absolutely FAVORITE soup, and it’s so easy to make. I’ve been making it for years and it never disappoints. I make the soup exactly as the recipe is written, but I would guess that it’s pretty forgiving if you need to make a substitution. I pair the soup with a tossed green salad and some freshly baked bread for a great meal. Thanks to Jenn for a go-to perfect-for-winter dinner that is always a winner!
I’m reading Julia Child’s memoir, My Life in Paris, and want to cook recipes like hers for the full experience. This soup is similar to a recipe Julia wrote so I tried it and I’m so glad I did. This soup is full-bodied and comforting. It will be a regular in my rotation throughout this winter.
I love this recipe! I substitute about a quarter of the chicken broth with white wine. I also add carrots and serve with a little truffle oil. Delicious!
Absolutely delicious and really simple. The different herbs really elevate this cozy soup. A+
We have a great recipe for Potatoe Leek soup so was a little reluctant to bother trying a new one. Jen’s recipes are so great that i thought i’d try hers. Guess what? We have a new favourite! (how is that even possible).
This! This is what potato leek soup should taste like! I have been trying for years to duplicate my favorite restaurant’s soup. This soup is creamy and delicious and just makes me feel happy!
I tried this recipe so I could give my new immersion blender a spin. I was not disappointed! I prepped and soaked my leeks early in the day to be sure they were clean. I also crisped up some shallots to serve on top of the completed soup with some chives. The crispy shallots added an amazing texture so I would definitely recommend. Also bought a great crusty sourdough from my local French bakery for dipping. Overall, amazing and comforting winter soup!
This is such a delicious soup. I almost always tweak a recipe to my liking but not necessarily for this one. It’s perfect as is.
This soup has become a crowd fave! I make this soup on St. Patty’s day to play along with the potato theme and friends go crazy for it. The flavor is rich and but not heavy and is overall so comforting on a chilly March day. Just make sure you give it plenty of time to simmer and thicken, my first batch was delicious but thin.
THE BEST POTATO LEEK SOUP RECIPE EVER!!!!
My go to soup in the winter! Absolutely delicious and this may be my picky toddlers’ favorite meal!
My 7 year old granddaughter and I could not get enough of this delicious soup. It is a favorite now.
A comforting classic, and so easy to prepare. Thank you!
I thought it delicious! It was easy to make and it is a recipe that allows one to personalize if wanted – like add celery, kale, onions or keep it as written and it great either way. When I made mine I somehow made it thinner than I would have liked, but I think i didn’t put in enough potatoes.
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!
This is my new favorite soup! So easy and delicious! Thank you!
My husband and I loved it. Simple and delicious. Thank you for sharing!
Nice recipe, good flavor, great instructions. Thank you
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!
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?
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.
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
This soup was amazing! I’m glad I found it and am looking forward to trying more of your recipes. Snjezana from Bosnia
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!
A superior leek and potato soup recipe. makes a LOT of soup.