Potato and Leek Soup

Potato Leek Soup is a creamy, comforting French classic known as potage parmentier. Made with buttery leeks, tender Yukon gold potatoes, and a splash of cream, this soup is both elegant and simple. Whether served as a cozy meal on its own or as a refined starter, it’s a nourishing and versatile addition to your cooking repertoire.

Why You’ll Love This Recipe

• Timeless French Classic: An essential foundational soup in French cuisine that never goes out of style.

• Simple, Wholesome Ingredients: Just a few pantry staples come together to make something luxurious.

• Customizable: Add bacon, herbs, watercress, or even turn it into Vichyssoise.

• Perfect Texture: Smooth, creamy, and silky—thanks to the finishing touch of cream.

• Freezer-Friendly: Make a big batch and store some for later (just hold off on the cream).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Leeks (white and light green parts only)

• Garlic

• Yukon Gold potatoes

• Chicken or vegetable broth

• Bay leaves

• Fresh thyme sprigs

• Salt

• Ground black pepper

• Heavy cream

• Chives (for garnish)

Directions

Step 1: Prepare the Leeks
Trim the root ends and dark green tops from the leeks. Cut in half lengthwise and rinse thoroughly under cold water to remove any grit. Chop into ½-inch slices.

Step 2: Sauté the Aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add chopped leeks and smashed garlic cloves. Cook, stirring often, for about 10 minutes or until soft and wilted. Do not brown.

Step 3: Simmer the Soup
Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.

Step 4: Blend the Soup
Remove thyme and bay leaves. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a standard blender, ensuring not to overfill and allowing steam to escape.

Step 5: Add Cream and Finish
Stir in the heavy cream. Simmer for a few minutes more, then taste and adjust seasoning as needed. If the soup is too thick, add a bit of water or broth. If it’s too thin, simmer longer to reduce.

Step 6: Serve
Ladle into bowls and garnish with chopped chives or your favorite herbs. Serve hot.

Servings and timing

Servings: 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Variations

• Chilled Vichyssoise: Let the soup cool completely, then chill and serve cold.

• Add Protein: Top with crispy bacon or diced ham for a heartier version.

• Herb Boost: Finish with fresh parsley, thyme, or tarragon for added aroma.

• Cheesy Twist: Stir in a handful of grated Gruyère or Parmesan.

• Vegan Option: Use olive oil instead of butter and coconut milk or cashew cream in place of heavy cream.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze the soup before adding the cream. Store for up to 3 months. Thaw overnight in the fridge.

To Reheat:

• Stovetop: Reheat over medium heat, stirring occasionally. Add cream after heating, if previously omitted.

• Microwave: Warm in 1-minute intervals, stirring in between, until hot.

FAQs

What type of potatoes should I use?

Yukon Gold potatoes are ideal because they yield a creamy texture without becoming gluey. Russets can also work but may require extra blending.

Can I make this soup dairy-free?

Yes. Use olive oil instead of butter and replace cream with coconut milk or another dairy-free alternative.

Can I use a blender if I don’t have an immersion blender?

Absolutely. Blend the soup in batches using a standard blender. Just don’t overfill and allow steam to escape to avoid pressure build-up.

What part of the leek do I use?

Use only the white and light green parts of the leeks. Discard the tough dark green tops or save them for making stock.

Can I prepare this soup ahead of time?

Yes, and it often tastes even better the next day. Just reheat gently and stir in cream before serving if you didn’t add it earlier.

Is it okay to freeze the soup with cream in it?

It’s best to freeze the soup without the cream to prevent separation. Add the cream after reheating.

How do I thin or thicken the soup?

To thin it, add more broth or water. To thicken it, let it simmer uncovered or add a bit more cooked potato.

What can I serve with potato leek soup?

Pair it with crusty bread, a wedge salad, or a classic Reuben sandwich for a complete meal.

How do I know when the leeks are clean enough?

Leeks hide a lot of grit. After halving them lengthwise, rinse each layer under cold water until there’s no sand or dirt left.

Can I add other vegetables?

Yes. You can add carrots, celery, or cauliflower for variation—just add them in with the potatoes and adjust blending time as needed.

Conclusion

Potato Leek Soup is a timeless dish that blends French tradition with homey comfort. With a creamy texture, mellow sweetness from the leeks, and richness from the cream, it’s a cozy bowl that suits any season. Whether you stick to the classic or explore its many variations, this soup is sure to become a favorite in your kitchen.