Potato leek soup is one of those comfort foods that instantly makes you feel at home. It’s warm, creamy, and full of cozy flavors. This classic recipe hails from French cuisine, where it’s known as Potage Parmentier. But over the years, it’s become a staple in kitchens around the world—especially when the weather turns cold. With just a few basic ingredients like potatoes, leeks, broth, and cream, you can create a rich and flavorful soup that tastes like it simmered all day—even if it didn’t. Let’s dive in and make a soup that soothes your soul!
Quick Facts
Here’s a quick look at what you’re working with before we start chopping and stirring.
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Soup | French | Easy | 4 servings | 15 minutes | 30 minutes | 210 kcal |
Equipment Needed
To make this soup smooth and stress-free, gather these kitchen tools before you begin. Each one plays a role in bringing out the best texture and flavor.
- Large pot or Dutch oven – For sautéing and simmering everything in one pot.
- Cutting board and knife – A sharp chef’s knife works best to slice leeks and cube potatoes easily.
- Wooden spoon – To stir ingredients without scratching your pot.
- Blender (immersion or countertop) – For blending the soup to a smooth, creamy texture.
- Measuring cups and spoons – Accuracy matters when seasoning.
- Ladle – For serving the soup neatly.
- Strainer (optional) – For rinsing leeks thoroughly (they often hide dirt between layers).
Ingredients
Here’s what you’ll need to make a classic, creamy potato leek soup:
- 2 tablespoons unsalted butter
- 2 large leeks (white and light green parts only), thinly sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- ½ cup heavy cream or half-and-half
- Fresh chives or parsley, chopped (for garnish)
Instructions
Here’s how to whip up a batch of this comforting soup step by step:
- Sauté the aromatics
Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Cook until soft—about 5-7 minutes. Don’t brown them; we want them sweet and mellow. - Add potatoes and broth
Stir in diced potatoes, broth, water, salt, pepper, and thyme if using. Bring to a boil. - Simmer until tender
Reduce heat and let it simmer for 20 minutes, or until the potatoes are soft when pierced with a fork. - Blend until smooth
Use an immersion blender right in the pot or transfer to a countertop blender (in batches) and puree until creamy. - Add cream and adjust seasoning
Stir in the cream and taste for salt and pepper. Reheat gently if needed. - Garnish and serve
Ladle into bowls, top with fresh herbs, and enjoy with crusty bread!
Essential Note:
Always clean leeks thoroughly. Slice them first, then soak in water to remove all hidden dirt and grit. Dirty leeks can ruin the soup’s delicate flavor.
