Leek and Potato Soup Recipe

By The Cooking World, Editorial Staff

March 25, 2022

A Timeless Leek and Potato Soup Recipe

In this week's recipe, we decided to share a classic of French cuisine - Leek and Potato Soup Recipe.

Leek and Potato Soup, or potage parmentier, is a French classic. 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, so go ahead and use your imagination (or what you have in the kitchen) to make it your own.

PREP TIME

10 minutes

COOK TIME

50 minutes

serves

4 to 6

Ingredients

900 g (2 pounds leeks)
32 g (3 tablespoons) butter
2 thyme sprigs
2 bay leaf
Salt
450 g (1 pound) yellow potatoes, peeled, quartered, and sliced
1.5 l (6 cups) water, or vegetable or chicken stock
80 g (1/3 cup) crème fraîche or heavy cream, optional
Freshly ground black pepper
Chives, chopped

Special Equipment

Large Pot
‍Hand Blender
‍Measuring Cups
Digital Scale

‍

Instructions

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.
On a large pot, over medium heat, melt the butter and add the leeks, thyme, bay leaf, and salt. Cook until soft, about 10 minutes.
Add the potatoes and cook for more 4 minutes, then add the water. Cook until the vegetables are tender, about 30 minutes.
Remove the bay leaf and thyme, then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth.
Finally, add the crème fraîche. Do not boil once the cream is added. Check the seasoning and adjust to taste.
Garnish with fresh-ground black pepper and some chopped chives.