Print

Potato Leek Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Potato Leek Soup, also known as Potage Parmentier, is a classic, comforting, and incredibly versatile soup that highlights the subtle sweetness of leeks and the creamy texture of potatoes. This soup is known for its simplicity and elegance, requiring just a few key ingredients to create a bowl of pure deliciousness. It’s a perfect starter for any meal, a warming lunch on a chilly day, or a light supper paired with crusty bread. The smooth, velvety texture and mild, comforting flavor make it a crowd-pleaser that even picky eaters will enjoy.

Ingredients

Scale

Gather these ingredients to make your Potato Leek Soup:

  • 2 tablespoons butter or olive oil

  • 3 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced

  • 4 cloves garlic, minced (optional)

  • 6 cups vegetable broth or chicken broth

  • 1.5 pounds Yukon Gold potatoes, peeled and cubed

  • 1 teaspoon salt, or to taste

  • 1/2 teaspoon black pepper, or to taste

  • 1/4 cup heavy cream or crème fraîche (optional)

  • Fresh chives or parsley, chopped, for garnish (optional)

Instructions

Sauté the Leeks:

  1. Melt Butter/Heat Oil: In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.

  2. Add Leeks: Add the sliced leeks to the pot and sauté for 8-10 minutes, stirring occasionally, until softened and translucent but not browned. It’s important to cook the leeks gently to develop their sweetness.

  3. Add Garlic (Optional): If using garlic, add it to the pot during the last minute of sautéing, being careful not to burn it.

Simmer the Soup:

  1. Add Broth and Potatoes: Pour in the vegetable broth or chicken broth, add the cubed potatoes, salt, and pepper.

  2. Bring to a Boil, Then Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.

Blend the Soup:

  1. Blend: Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth and creamy. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.

  2. Return to Pot: If using a regular blender, return the blended soup to the pot.

Finish and Serve:

  1. Add Cream (Optional): If using heavy cream or crème fraîche, stir it into the soup. Heat through gently, being careful not to boil.

  2. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.

  3. Serve: Ladle the soup into bowls and garnish with fresh chives or parsley, if desired. Serve hot.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/potato-leek-soup/