Potato Leek Soup

This potato leek soup recipe, or potage parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school because it’s an essential base soup in French cuisine. You can add watercress to make potage au cresson, serve it chilled as 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.

This potato leek soup recipe is simple to whip up and can be served as an appetizer, paired with a sandwich or salad, or enjoyed as a satisfying lunch on its own.

What You’ll Need To Make Potato Leek Soup

• Butter: Adds richness and helps soften the leeks without browning them.
• Leeks: Give the soup its delicate, sweet onion flavor. Use only the white and light green parts, and wash them thoroughly to remove any hidden grit.
• Garlic: Adds a subtle savory flavor without overpowering the leeks.
• Yukon Gold Potatoes: Their naturally buttery flavor and creamy texture make them ideal for this soup.
• Chicken or Vegetable Broth: Forms the flavorful base of the soup. Use vegetable broth to keep it vegetarian.
• Bay Leaves, Fresh Thyme, and Chives: The bay leaves and thyme add subtle herbal flavor as the soup simmers, while the chives bring a fresh, mild onion flavor to the finished dish.
• Heavy Cream: Gives the finished soup its silky texture and richness. You can use a little less if you prefer a lighter soup.
• Jump to the printable recipe for precise measurements

How To Make Potato Leek Soup

Prep the leeks: Leeks are 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.

Cook the aromatics: 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.

Add the potatoes, broth and seasoning: Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. Bring to a boil, then cover, reduce the heat, and simmer until the potatoes are tender.

Purée: Fish out the bay leaves and thyme sprigs and purée the soup with a hand-held immersion blender (or in a regular blender) until smooth.

Finish: Stir in the heavy cream. You can reduce the amount if you’d like but I wouldn’t leave it out entirely. Cream makes the soup deliciously silky, rich, and smooth—just add it little by little until the soup tastes good to you. Serve hot, garnished with fresh herbs or any other toppings you like.

Make-Ahead, Storage & Freezing

Make-Ahead: This soup is perfect for making ahead. Prepare it as directed, let it cool, and refrigerate in an airtight container for up to 3 days.

Freezing: For the best texture, freeze the soup before adding the cream. Let it cool completely, then transfer to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently on the stovetop, and stir in the cream before serving.

Reheating: Warm the soup over medium-low heat, stirring occasionally, until heated through. If it has thickened in the refrigerator, add a splash of broth or water to loosen it.

What to Serve with Potato Leek Soup

This creamy potato leek soup is lovely with a crusty baguette or sourdough bread for dipping. For a light lunch, pair it with a salad or a reuben sandwich. If you’re serving it as a starter, it goes beautifully with roast chicken or simple pan-seared salmon. Finish each bowl with a sprinkle of fresh herbs and homemade croutons for a little extra flavor and crunch.

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