Leek and Potato Soup – Cream of Leek and Potato Recipe
A simple, homestyle soup that the French cook especially in the colder months – something between the well‑known vichyssoise and a classic vegetable cream soup. Leeks and potatoes give a delicate, slightly sweet flavor, and a bit of cream makes the soup velvety. It’s perfect as a quick weekday lunch or a warming dinner after work.
This classic French‑style leek and potato soup uses just a few everyday ingredients to create a silky, comforting bowl with a naturally sweet flavor from the vegetables and a touch of cream for richness.
Chef's tips
Take your time gently sweating the leeks and onion without browning them – this brings out their sweetness and keeps the color of the soup nice and light. If your stock is salty, season with salt only at the very end. For an extra smooth texture, blend the soup longer than you think you need to, or pass it through a fine sieve.
How to serve
Serve in warmed bowls, topped with chopped chives, freshly ground pepper, and a drizzle of good olive oil or a small knob of butter. Pair with toasted baguette slices, garlic croutons, or a simple green salad. It also works well served in small cups as an elegant starter for a dinner party.
Ingredients
- leek only the white and light green part, thoroughly washed - 3 pieces
- potatoes peeled, cut into cubes - 500 g
- onion medium, chopped - 1 piece
- butter - 40 g
- vegetable stock or chicken stock, preferably homemade - 1 l
- 30% cream optional, for enriching the soup - 100 ml
- bay leaf - 1 piece
- nutmeg freshly grated, optional - 0.25 teaspoons
- salt to taste
- white pepper or black, to taste
- chives chopped, for serving - 2 tablespoons
- baguette for serving, optionally toasted - 4 slices
Preparation
- Slice the leeks in half lengthwise and rinse thoroughly between the layers under running water to remove any grit. Cut into thin half‑moons.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3–5 minutes, stirring often, until it softens and turns slightly translucent but does not brown.
- Add the sliced leeks, a pinch of salt, and cook for 6–8 minutes over medium heat, stirring from time to time, until the leeks soften noticeably and shrink down a bit.
- Add the diced potatoes and bay leaf, then pour in the stock. Stir, increase the heat, and bring to a boil.
- Once the soup comes to a boil, reduce the heat to low, cover the pot, and cook for 20–25 minutes, until the potatoes are very soft and break apart easily when pressed with a spoon.
- Remove the bay leaf. Take the pot off the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little hot water or stock.
- Return the pot to low heat. Add the cream and nutmeg, then season with salt and pepper. Heat for 2–3 minutes, without letting it come to a vigorous boil.
- Taste and adjust the seasoning with more salt or pepper if needed. The soup should be delicate yet flavorful.
- Serve the soup hot, sprinkled with chopped chives and with a slice of baguette, optionally lightly toasted in the oven.
Storage
No storage information available for this dish.
This is one of those soups that tastes like home and comfort, yet feels a bit French and elegant at the same time. It’s forgiving and easy to adapt to what you have on hand, and it reheats beautifully, so I often make a bigger batch for a couple of days.
