Potato Leek Soup

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

Two white crocks of potato leek soup.

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

Soup ingredients including chicken broth, leeks, and bay leaves.

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.

Person washing leeks under running water.

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

Sliced leeks on a cutting board.

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

Sliced leeks in a Dutch oven.

Cook, stirring occasionally, until soft and wilted.

Dutch oven of cooked leeks.

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

Broth pouring into a Dutch oven with leeks and potatoes.

Bring to a boil.

Broth boiling in a Dutch oven.

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

Blue Le Creuset Dutch oven with the lid on.

Fish out the bay leaves and thyme sprigs.

Spoon removing bay leaves from soup.

Then purée the 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.)

Immersion blender in a pot of soup.

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.

Heavy cream pouring into soup.

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

potato leek soup

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Potato Leek Soup

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

Servings: 6
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes

Ingredients

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped, for serving

Instructions

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  4. Note: If using a standard blender to purée the soup: 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; and pour blended soup into a clean pot.
  5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 1-1/2 cups
  • Calories: 454
  • Fat: 24 g
  • Saturated fat: 14 g
  • Carbohydrates: 49 g
  • Sugar: 10 g
  • Fiber: 5 g
  • Protein: 12 g
  • Sodium: 828 mg
  • Cholesterol: 78 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Very impressed with this recipe, it’s such a good winter soup. I stuck to the recipe but just added some homemade croutons on top . Absolutely delicious!

    • — Tricia on December 7, 2023
    • Reply
  • Delicious! The perfect cozy winter meal

    • — Rachel on December 7, 2023
    • Reply
  • Can this soup be made with whole milk or half & half instead of heavy cream?

    • — Jan on December 6, 2023
    • Reply
    • Sure — it won’t be quite as creamy, but will still be delicious.

      • — Jenn on December 6, 2023
      • Reply
    • I often substitute evaporated milk for cream (so my husband can’t claim I’m trying to kill him!) and I’ll probably try it with this soup!

      • — Beth H on January 28, 2024
      • Reply
  • I loved this recipe. I made leek potato soups before using other recipes . This one is the best . Garlic is a must . I grow herbs in the kitchen so I used my own thyme springs .
    It doesn’t even need cream
    It’s good as it is . Next time I make it I will add watercress

    • — Agnes kupry on December 3, 2023
    • Reply
    • I was wondering about the garlic! I’ve looked through several recipes and I def will make this one but I felt it was missing garlic! I think I will also add!

      • — Elizabeth Sparacino on December 13, 2023
      • Reply
  • I made this recipe as printed. It was delicious, and I will definitely make it again!

    • — Carolyn on December 2, 2023
    • Reply
    • Why do all leek recipes tell you to throw away half of the leek? I always use the dark green as well and my family has never complained. In fact, the dark part is delicious when cooked soft.

      • — Janie Marks on December 4, 2023
      • Reply
      • So right. Never understood this.

        • — peepee lee on December 27, 2023
        • Reply
  • Harvested our leeks before the freeze and made this soup with them – delicious! Thanks!

    • — Donna on December 1, 2023
    • Reply
  • I had some leeks, potatoes, and cream left over from Thanksgiving, plus a half pound of Bob Evan’s sausage from the stuffing, so I sautéed the sausage, removed it from the pot and made the rest of the recipe as written. Well, with a little parsley thrown in both before and after pureeing. Then I put the sausage back in with some leftover boiled small potatoes and white beans. It was absolutely to die for, my family of three scarfed it up and licked the bowls! Thank you for this terrific recipe.

    • — Amy O on November 29, 2023
    • Reply
  • DELICIOUS!! Would definitely make again!!

    • — Jodi on November 25, 2023
    • Reply
  • This soup is absolutely delicious! My husband, who’s not a creamy-soup lover, really likes this, which I consider to be very unusual.

    • — Barb on November 19, 2023
    • Reply
    • Okay, hear me out on this.
      After thanksgiving, I had a TON of mashed potatoes left. (Seasoned with butter, salt, little milk.)
      I also had a bunch of leeks, (one for the stuffing, but they come in a minimum of 4 at my grocery).
      So: I made this soup exactly as written, except adding the mashed potatoes at the last 7 minutes of the simmer instead of at the start of the boil, and I reduced the water by 1/2 cup.
      It was awesome. And I can freeze leftovers, something plain taters just don’t seem to survive.

      • — Karin on November 26, 2023
      • Reply
      • This is what I came here looking for – using up leftover mashed potatoes – so thank you very much for sharing!

        • — Cyndy on November 28, 2023
        • Reply
        • This soup was absolutely fantastic. Followed the recipe exactly. My new favorite soup!!! Thank you Once Upon a Chef

          • — Heather on November 29, 2023
          • Reply
  • Oh my gosh. The smells in my kitchen during prep! And then as it was cooking! Fabulous! And the flavor of the soup is absolutely wonderful! This is a keeper. @onceuponachef Thank you for this recipe!

    • — Edie Ritterpusch on November 18, 2023
    • Reply

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