Potato Leek Soup is a classic French recipe that blends leeks, potatoes, broth, and cream for a simple and comforting homemade soup the whole family will love!
Potato leek soup, or potage parmentier, is a classic French soup recipe beloved for its creamy, delicate texture and rich, savory flavor. It can be served hot during colder months or chilled (as vichyssoise) for a refreshing lunch or elegant starter. It is quick and easy to make, and there are endless variations—top with crispy fried bacon, homemade croutons, or fresh herbs. Enjoy it as an appetizer, as a side dish alongside a light salad or sandwich, or as a stand-alone meal.
Ingredients in Potato Leek Soup
Find the printable recipe with measurements in the recipe card below.
- Butter: The butter is used to sauté the leeks, adding a layer of richness to the soup.
- Leeks: Leeks provide a mild, sweet, onion-like flavor. We’re only using the white and light green parts, as the dark green parts can be tough and fibrous. Leeks should be thoroughly washed to remove any dirt trapped in their layers.
- Potatoes: Potatoes lend the soup a creamy, thick texture. For best results, use peeled Russet or Yukon Gold potatoes.
- Garlic: For flavor.
- Seasoning: This recipe includes Italian seasoning, salt, and black pepper.
- Chicken broth: Chicken or vegetable broth is used as the base, adding depth and flavor. Water may also be used.
- Bay leaves: Bay leaves are added for their herbal, slightly floral notes. If you don’t have any, that’s okay; you probably won’t even notice that they were missing.
- Heavy cream: Add to enhance the soup’s richness and silky texture. For a more delicate, less heavy soup, you can omit the cream and substitute it with additional broth.
How to Clean Leeks
- Trim: Cut off the dark green tops, leaving just the white and light green parts, then remove the base end.
- Chop: Chop the white and light green parts into 1/2-inch thick rounds.
- Soak: Transfer the chopped leeks to a large bowl filled with cold water. Use your hands to separate the layers, removing any dirt that may be stuck between them.
- Drain and Rinse: Agitate the water, rinsing with fresh, clean water once or twice if the leeks are especially dirty.
- Dry: Once clean, remove the leeks with a slotted spoon and use a salad spinner to dry thoroughly.
How to Make Potato Leek Soup
1. Prepare the leeks: Please see “How to clean leeks” for proper cleaning instructions.
2. Cook the leeks: Melt the butter in a large pot or Dutch oven set over medium heat. Add the leeks and cook for about 5 minutes or until softened, then stir in the garlic, Italian seasoning, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds or so.
3. Boil the potatoes: Stir in the chicken broth, potatoes, and bay leaves and turn the heat up to high until they boil. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are fork-tender (do not overcook the potatoes).
4. Blend: Remove the bay leaves and discard, then use an immersion blender (or regular blender) to puree the soup to your desired smoothness.
5. Add the cream: Slowly stir in the (room temperature) heavy cream. Continue to cook over low heat for an additional 10 minutes—season with additional salt and black pepper to taste.
How to Serve Potato Leek Soup
Garnishes: Potato leek soup is delicious with fresh chives, parsley, or green onions as garnishes. A drizzle of cream or a dollop of crème fraîche adds a luxurious touch, while crispy bacon bits add a salty, smoky contrast. Homemade croutons add a nice crunch.
Sides: Potato leek soup can be quite filling. I’ve found the best sides are bread (sourdough being my preference) with butter and/or a light salad with a refreshing vinaigrette. You can even serve it in a bread bowl!
How to Prevent Potato Leek Soup From Becoming Gluey
If this is a pet peeve of yours, here are some tips to help you avoid a texturally gluey soup.
- Use starchy potatoes: To make this soup, you should use either Russet potatoes or Yukon Gold potatoes. Russet potatoes are the best choice. Avoid waxy potatoes, like red or new potatoes, which contain more moisture and tend to become more “gluey” when blended.
- Cook the potatoes gently: Add the potatoes to a pot filled with cold or room-temperature broth or water rather than a liquid that is already boiling. Then, avoid overcooking the potatoes. Cook them just until fork-tender. Overcooking can break down the potato starch too much, increasing the risk of a gummy texture.
- Avoid over-blending: In a perfect world, we’d all use a potato ricer to blend potatoes, but that’s not realistic for the average busy family. So, the next best thing is to blend just until it’s blended—no more, no less. Ideally, use a handheld immersion blender and blend in short pulses until you reach the desired consistency.
Storage and Reheating
Transfer leftovers to an airtight container and refrigerate for 3-4 days. This potato leek soup freezes best if it does not contain any cream or milk, as dairy can separate when reheated from frozen. To freeze, transfer the cooled soup to freezer-safe containers and store it in the freezer for up to 3 months.
If frozen, thaw the soup overnight in the refrigerator before reheating. Reheat the soup on the stove-top over medium-low heat, stirring often to prevent scorching. If the soup is too thick, add a splash of broth, water, or milk to reach the desired consistency.
Cooking Tools for this Recipe
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- Large Santoku knife (my preference) or Chef’s knife – For chopping.
- Cutting boards
- 7.5-quart Dutch Oven– The perfect size for large pots of soup and one of my must-have kitchen essentials.
- Immersion blender or High-speed blender
- Salad spinner
- Soup ladle
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More Creamy Soup Recipes
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RECIPE CARD
Potato Leek Soup Recipe
Ingredients
- 4 tablespoon salted butter
- 2 large (1½ pounds) leeks - white and light green parts only, sliced and cleaned well
- 3 cloves garlic - minced
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth - or vegetable broth
- 2 pounds Russet potatoes - peeled and cut into 1-inch pieces (Yukon Gold potatoes will also work)
- 2 bay leaves
- 1 cup heavy cream - brought to room temperature
Instructions
- Melt the butter in a large pot or Dutch oven set over medium heat. Add the leeks and cook for about 5 minutes or until softened.
- Stir in the garlic, Italian seasoning, salt, and black pepper and cook until the garlic is fragrant, about 30 seconds.
- Stir in the chicken broth, potatoes, and bay leaves. Increase the heat to high until it reaches a boil. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are fork-tender (do not overcook the potatoes).
- Remove and discard the bay leaves, then puree the soup with an immersion blender (or regular blender) to your desired smoothness (note: overblending may result in a gluey texture).
- Slowly stir in the (room-temperature) heavy cream. Continue to cook over low heat for an additional 10 minutes (do not boil). Season with additional salt and black pepper to taste.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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