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Potato Leek Soup: French Comfort Food Made Simple

Creamy, soul-warming, and deceptively simple, this restaurant-worthy potato leek soup transforms humble ingredients into pure comfort in just 30 minutes. Perfect for cozy weeknight dinners or elegant entertaining, this classic French potage proves that sometimes the simplest recipes yield the most extraordinary results. With just a handful of ingredients and a few easy steps, you’ll master this velvety soup that’s become a staple in my kitchen. Whether you’re a seasoned cook or just starting your culinary journey, this foolproof recipe delivers silky, luxurious results every time. The best part? It’s equally delicious dressed down for a casual family meal or dressed up for special occasions with a drizzle of cream and fresh herbs.” Would you like me to offer an alternative version of the excerpt, perhaps emphasizing different aspects of the recipe?
Creamy Potato Leek Soup served in white bowl, garnished with fresh chives, cracked pepper, and swirl of cream, showing silky smooth texture
By Cook team
Published on November 19, 2024

There’s something magical about transforming humble ingredients into pure comfort food magic. Walking through my local farmers’ market last weekend, I spotted gorgeous fresh leeks and knew exactly what I needed to make – my favorite potato leek soup. This classic French dish, known as “Potage Parmentier,” has been warming hearts and homes for generations, and I’m excited to share my streamlined version that delivers restaurant-quality results in just 30 minutes!

Preparation Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Perfect For:

Family Times

Ingredient Quantity
Leeks (white and light green parts) 1 small
Yukon Gold Potatoes 1 medium (about 200g)
Vegetable Broth 1 cup
Olive Oil 1 tablespoon
Heavy Cream 2 tablespoons (optional)
Salt & Fresh Black Pepper To taste
Ingredient Quantity
Leeks (white and light green parts) 2 small
Yukon Gold Potatoes 2 medium (about 400g)
Vegetable Broth 2 cups
Olive Oil 2 tablespoons
Heavy Cream 4 tablespoons (optional)
Salt & Fresh Black Pepper To taste
Ingredient Quantity
Leeks (white and light green parts) 4 small
Yukon Gold Potatoes 4 medium (about 800g)
Vegetable Broth 4 cups
Olive Oil 4 tablespoons
Heavy Cream 8 tablespoons (optional)
Salt & Fresh Black Pepper To taste

Step-by-Step Potato Leek soup

1. The Leek Prep (5 minutes)

  • Cut off dark green tops and root ends of leeks
  • Slice white and light green parts into thin rings
  • Place sliced leeks in cold water
  • Swish them around to remove dirt and grit
  • Drain and pat dry
  • Pro Tip: Watch the grit sink to the bottom of the water bowl

2. The Aromatic Base (5 minutes)

  • Heat olive oil in a heavy-bottomed pot over medium heat
  • Wait until oil shimmers
  • Add cleaned leek rings
  • Stir occasionally
  • Cook until soft and fragrant
  • Important: Avoid browning the leeks

3. Potato Party (15 minutes)

  • Peel potatoes while leeks are softening
  • Cut potatoes into 1-inch cubes
  • Add potatoes to softened leeks
  • Pour in vegetable broth
  • Bring to a gentle boil
  • Reduce heat to simmer
  • Cook for 12-15 minutes
  • Test: Potatoes should be easily pierced with a fork

4. Blend to Perfection (3 minutes)

  • Option A: Using Immersion Blender
  • Place blender directly in pot
  • Blend until completely smooth
  • Option B: Using Standard Blender
  • Let soup cool slightly
  • Work in batches
  • Blend each batch until silky
  • Return to pot

5. The Final Touch (2 minutes)

  • Add salt to taste
  • Add fresh ground black pepper
  • If using cream, stir it in now
  • Taste and adjust seasoning if needed
  • Let sit for 1-2 minutes to meld flavors
  • Optional: Garnish with fresh chives or a drizzle of cream

Success Tips:

  • Keep heat at medium or medium-low throughout cooking
  • Don’t rush the leek softening process
  • Blend thoroughly for the silkiest texture
  • Season gradually and taste as you go
  • If soup is too thick, add warm broth until desired consistency is reached

Nutrition Facts

Nutrient Amount % Daily Value*
Calories 180 9%
Total Fat 6g 8%
Saturated Fat 2.5g 13%
Cholesterol 15mg 5%
Sodium 300mg 13%
Total Carbohydrates 25g 9%
Dietary Fiber 3g 11%
Total Sugars 2g -
Protein 3g 6%
Vitamin C 15mg 17%
Potassium 450mg 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Frequently Asked Questions

Q: Can I make this soup ahead of time?

A: Absolutely! This soup actually develops even better flavor overnight. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat, stirring occasionally. You might need to add a splash of broth or cream to reach desired consistency.

 

A: Leeks can be quite sandy, so proper cleaning is essential:

  • Slice the leeks first
  • Place in a large bowl of cold water
  • Swish them around gently with your hands
  • Let stand for 5 minutes (dirt will sink to bottom)
  • Lift leeks out with a slotted spoon or spider
  • Repeat if necessary for very dirty leeks

 

  • A: Yes, but with a few tips:
  • Freeze without the cream
  • Store in airtight containers for up to 3 months
  • Leave some headspace for expansion
  • Thaw overnight in the refrigerator
  • Add cream when reheating
  • Blend again briefly if needed for smoothness

A: Yukon Gold potatoes are ideal for their:

  • Buttery flavor
  • Creamy texture
  • Medium starch content However, russet potatoes will also work well. Avoid waxy potatoes like red potatoes, as they won’t give you that silky texture.

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