- Clean leeks thoroughly by slicing and soaking in cold water to remove grit before cooking.
- Use Yukon Gold or yellow potatoes for a naturally velvety texture without becoming gluey.
- Sweat leeks over low heat to soften without browning, preserving their delicate sweetness.
- Tie thyme or use cheesecloth for easy removal; temper cream before adding to avoid curdling.
- Avoid overblending potatoes; use an immersion blender or mash partially for desired texture.
If there is one dish that perfectly bridges the gap between humble ingredients and French culinary elegance, it is potato leek soup. Known classically as Potage Parmentier, this soup relies on the delicate sweetness of leeks and the earthy creaminess of potatoes to create a bowl of pure comfort.
This recipe fits effortlessly into your life as a healthy comfort food option that feels sophisticated enough for a dinner party but is simple enough for a Tuesday night. It is a warm hug in a bowl that I have made in professional kitchens and my own home for years, and it never fails to satisfy.
Table of contents
Pre-Cooking Steps
Cooking soup should be relaxing, not chaotic. Here is what you should prep ahead to ensure your potato leek soup comes together seamlessly:
- The Leek Cleanse: Leeks are notorious for hiding dirt between their layers. Slice them, submerge them in a bowl of cold water, and agitate them to let the grit sink. Do this 30 minutes before cooking.
- Uniform Potato Cuts: Dice your potatoes into 1-inch cubes. Keeping them the same size ensures they cook at the exact same rate, preventing some from disintegrating while others remain raw.
- Aromatic Prep: Peel your garlic and measure out your thyme. Having these ready prevents the butter from burning while you scramble for ingredients.
Potato Leek Soup Recipe Card
Potato Leek Soup Recipe
4
servings15
minutes30
minutes280
kcalThis velvety, savory potato leek soup brings together tender Yukon Gold potatoes and sweet sautéed leeks in a rich, herb-infused broth.
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Ingredients
3.0 large Leeks (white and light green parts only)
2.0 tablespoons Unsalted Butter
3.0 cloves Garlic (minced)
1.5 pounds Yukon Gold Potatoes (peeled and diced)
4.0 cups Vegetable or Chicken Broth
2.0 sprigs Fresh Thyme
1.0 Bay Leaf
0.5 cup Heavy Cream (or Coconut Milk for dairy-free)
1.0 teaspoon Salt
0.5 teaspoon White Pepper
2.0 tablespoons Fresh Chives (chopped, for garnish)
Directions
- Prepare the leeks by slicing them lengthwise and then into half-moons. Wash them thoroughly in a bowl of cold water to remove all dirt. Drain well.
- Melt the butter in a large Dutch oven or soup pot over medium-low heat.
- Add the clean leeks and a pinch of salt. Cook, stirring occasionally, for about 10.0 minutes. You want them soft and wilted, but not browned.
- Add the minced garlic and cook for another 1.0 minute until fragrant.
- Add the diced potatoes, broth, thyme sprigs, and bay leaf to the pot. Increase the heat to high and bring to a boil.
- Once boiling, reduce the heat to low, cover slightly, and simmer for 15.0 to 20.0 minutes. The potatoes should be fork-tender and falling apart.
- Remove the pot from the heat. Fish out and discard the thyme stems and bay leaf.
- Use an immersion blender to puree the soup directly in the pot until smooth. If using a standard blender, blend in batches, being careful with the hot liquid.
- Stir in the heavy cream (or coconut milk). Taste and season with the remaining salt and white pepper. If the soup is too thick, add a splash more broth.
- Ladle into bowls and garnish with fresh chopped chives and a drizzle of olive oil.
Notes
- Potato Choice: Starchy Russets will make a fluffier soup, but Yukon Golds yield a creamier, waxier texture that holds up better.
- Freezing: You can freeze this soup before adding the cream. Dairy tends to separate when frozen and reheated. Add fresh cream when reheating.
- Acid: If the soup tastes “flat,” add a teaspoon of lemon juice or white wine vinegar at the end to wake up the flavors.
Nutrition Facts
- Fat: 14g
- Sodium: 650mg
- Carbohydrates: 36g
- Protein: 6g
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Ingredient Harmony for the Perfect Potato Leek Soup
The magic of this potato leek soup lies in the specific choice of tubers. Many recipes call for russet potatoes, which can turn grainy. This version uses Yukon Gold or yellow potatoes. These varieties have a medium starch content that breaks down into a naturally velvety texture without becoming gluey. This means we can achieve a luxurious mouthfeel with very little added dairy, allowing the delicate flavor of the leeks to shine through.
Furthermore, this recipe is incredibly adaptable. It serves as a blank canvas. If you are vegan, you can swap the butter for olive oil and use coconut milk or cashew cream at the end. For those who need a heartier meal, it stands up well to toppings like crispy bacon or croutons. To understand the nutritional benefits of our star ingredient, read about the health benefits of leeks. They are packed with vitamins and antioxidants that make this soup as good for your body as it is for your soul.
The Perfect Blend
I have learned that treating the vegetables gently is the key to the best potato leek soup. Here are my top actionable tips:
- Sweat, Don’t Sauté: When cooking the leeks, keep the heat low. We want them to soften and “sweat” without browning. Browned leeks add a caramelized flavor that overpowers the delicate, sweet profile we are aiming for.
- The Thyme Bundle: Tie your fresh thyme sprigs together with kitchen twine or put them in a cheesecloth. This allows you to fish them out easily before blending, so you don’t end up with woody stems in your smooth soup.
- Warming the Cream: If you add cold cream to hot soup, it can sometimes curdle or seize. Temper your cream by mixing a ladle of hot soup into it before pouring it back into the main pot.
- Blending Safety: If using a standard blender, remove the center cap of the lid and cover it with a towel to let steam escape. Hot soup expands explosively in a sealed blender.
Potato Leek Soup Customizations
The Vichyssoise (Cold Variant)
Technically, potato leek soup served cold is called Vichyssoise. To adapt this recipe, ensure you use heavy cream rather than half-and-half for a richer emulsion. Chill the soup for at least 4.0 hours, preferably overnight. Serve it in chilled bowls with a sprinkle of fresh chives. It is incredibly refreshing during the summer months.
The “Loaded” Baked Potato Style
Turn this elegant soup into a hearty main course by changing the garnish game. Once the soup is blended, stir in 0.5 cup of sharp cheddar cheese until melted. Top each bowl generously with crumbled bacon, a dollop of sour cream, and extra green onions. This version is a hit with kids and skeptics who think soup isn’t a “real meal.”
The Chunky Rustic Stew
If you prefer texture over smoothness, skip the blender entirely. Mash about 0.3 of the potatoes in the pot with a potato masher to thicken the broth naturally, but leave the rest of the vegetables whole. This creates a rustic, farmhouse-style potato leek soup that feels more like a stew.
This soup pairs beautifully with my Sourdough Focaccia for dipping.
Common Queries
For the best potato leek soup, you should only use the white and light green parts of the leek. The dark green tops are tough and fibrous. However, don’t throw them away; save them in the freezer to make vegetable stock later.
The beauty of this recipe is that the potatoes act as a natural thickener. If your soup is too thin, simply simmer it for a few more minutes to reduce the liquid, or blend in one extra boiled potato. You rarely need flour or cornstarch.
A gluey texture usually comes from over-processing the potatoes in a blender, which releases too much starch. To avoid this, use an immersion blender and stop as soon as it is smooth, or use a food mill for a lighter texture.
For a classic, snowy-white appearance, yes. However, if you are making a rustic version using Yukon Golds, the skins are thin enough to leave on. It will change the color and texture slightly but adds extra fiber.
A Bowl of Comfort
I genuinely hope this potato leek soup finds its way into your regular rotation. There is something incredibly grounding about peeling potatoes and slicing leeks—it is cooking in its most essential form. The result is a dish that is far greater than the sum of its parts.
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