Potato Leek Soup - Once Upon a Chef (2024)

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A French classic, this creamy potato leek soup is quick, easy, and comforting.

Potato leek soup, or potage parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school, right after a proper omelette and basic vinaigrette, because it’s an essential base soup in French cuisine. Add watercress to make potage au cresson, serve it chilled to make Vichyssoise, or top it with oven-fried bacon, fried leeks, fresh herbs, or diced vegetables. There are endless variations – just use your imagination (or whatever you have in the kitchen) to make it your own. Potato leek soup is simple to make and can be served as an appetizer, a side dish alongside a Reuben sandwich or wedge salad, or as a stand-alone lunch.

What You’ll Need To Make Potato Leek Soup

How To Make Potato Leek Soup

Potato leek soup is simple to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. 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.

Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks.

To make the soup, melt the butter in a Dutch ovenor large soup pot, then add the chopped leeks and garlic.

Cook, stirring occasionally, until soft and wilted.

Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.

Bring to a boil.

Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

Fish out the bay leaves and thyme sprigs.

Then puréethe soup with a hand-held immersion blender (or in a regular blender) until smooth. (If using a standard blender, be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape.)

Finally, add the heavy cream. You can reduce the amount if you’d like but I wouldn’t leave it out completely. Cream makes the soup deliciously silky, rich, and smooth — just add it little by little until the soup tastes good to you.

Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.

Video Tutorial

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