Description
This Classic French Potato Leek Soup is the ultimate cozy dish. Silky-smooth, delicately sweet from the leeks, and hearty without cream, it makes a perfect light lunch or starter. Whether you’re chasing rainy-day comfort or prepping a make-ahead meal, this timeless soup hits the mark with just a few pantry staples.
Ingredients
3 large leeks (white and light green parts only, cleaned and sliced)
3 medium Yukon Gold or Russet potatoes, peeled and chopped
2 tablespoons butter or olive oil
2 cloves garlic, minced
4 cups vegetable or chicken broth
Salt, to taste
Black pepper, to taste
Chopped fresh chives or parsley, for garnish (optional)
Instructions
1. Cut off the dark green tops and root ends of the leeks. Slice them in half lengthwise, then into thin half-moons. Rinse thoroughly under water to remove hidden dirt.
2. In a large pot, melt the butter or warm olive oil over medium heat. Add the leeks and garlic. Cook gently for 8–10 minutes until soft but not browned.
3. Add chopped potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are fork-tender.
4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches with a standard blender, venting the lid slightly.
5. Stir in salt and pepper to taste. Ladle into bowls, top with olive oil, cream, or herbs as desired.
Notes
For an extra-smooth texture, pass the blended soup through a fine-mesh sieve before serving.
Avoid adding cream if you plan to freeze the soup—stir it in after reheating instead.
A drizzle of good olive oil on top adds a beautiful glossy finish and richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg