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    Recipes » Soup » French Soups

    Potato Leek Soup

    Published: Nov 14, 2018 · Modified: Dec 29, 2020 by Marissa Stevens · 42 Comments

    Gluten FreeQuick Meals

    This post may contain affiliate links.

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    potato leek soup served in white bowls

    When you enjoy your first spoonful of this Potato Leek Soup, you'll wonder how it can taste so delectable and be so velvety rich when it's made in minutes with just a few simple ingredients (and has just 180 calories per bowl!). The quick sauté of leeks and onion in butter create the flavor foundation of this soup, waxy potatoes add body, and a splash of milk or cream to finish make it silky smooth.

    Potato Leek Soup served in white bowls

    One of our favorite pastimes when we visited Paris, was to wander the daily farmer's markets and gawk at the vegetables. We were staying in a small apartment in the 14th arrondissement that had a little kitchen where we cooked a meal or two every day. Simple things: baked eggs and toast, roast chicken, gratin dauphinois (sounds fancy, but is really easy), and soups.

    Jump to:
    • Paris Farmers Market
    • How to Cut Leeks for Soup
    • How to Make Potato Leek Soup
    • Recipe Video
    • Potato Leek Soup
    • 💬 Comments

    Paris Farmers Market

    Paris farmers market

    Ambling along the rows of vegetables, the lanky, light green leeks and shiny, firm potatoes beckoned to us. And this potato leek soup required little else.

    leeks on a black counter


    Onion and Leeks soften in sizzling butter, then welcome flavorful broth and cubes of waxy potatoes with delicate skin that requires no peeling. Together they simmer until the potatoes are tender. Then all are blended and finished with a dribble of milk or cream and a scatter of fresh chives.

    A couple of times we didn't have broth on hand and made this potato leek soup recipe with a water base (you can also use vegetable broth). It was equally delicious to the broth based version. I've found this to be true with other soups as well, like Albondigas Soup and Caldo Verde. Though I love broth based soups, water doesn't compete with the other flavors and can allow them to shine.

    How to Cut Leeks for Soup

    When you cut leeks for soup, start by cutting each leek in half lengthwise. Carefully peel back the outer layers and run under cool water to rinse away the grit that likes to hide there. Then place the leek half, cut side down, on a cutting board and slice into thin half moons. When making soup with leeks, it's important to soften them in oil or butter before you add the broth or water so they take on their best, buttery soft consistency in the soup.

    Serve this soup with fresh bread and a simple green salad, or Crab Salad if you're feeling fancy, for an entirely comforting meal.

    How to Make Potato Leek Soup

    Step 1: Melt butter in a medium pot; add onions. Cook and stir until softened, about 3 minutes. Add leeks; cook and stir 5 minutes more.

    Softening onions and leeks in butter for potato leek soup

    Step 2: Add potatoes and broth and bring to boil. Reduce heat and simmer 20 minutes, until potatoes are tender. Blend in batches using a traditional blender (cover with a towel instead of the lid when blending hot liquids) or with an immersion blender to your desired consistency.

    adding broth and potatoes to potato leek soup
    simmering potato leek soup
    blending potato leek soup

    Step 3: Return soup to pot; stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary. Serve topped with fresh chives.

    Recipe Video

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    Potato Leek Soup served in white bowls

    Potato Leek Soup

    Marissa Stevens
    Easy, creamy and delicious Potato Leek Soup. A classic French recipe! Lightly adapted from My Paris Market Cookbook.
    5 from 10 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine French
    Servings 4 people
    Calories 180 kcal
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    Ingredients
      

    • 2 tablespoons butter
    • 1 large onion finely chopped
    • 2 large leeks rinsed and cut crosswise into ¼-inch slices
    • 2 medium Yukon Gold potatoes or other waxy potatoes, cut into ½-inch cubes
    • 4 cups chicken broth or water or vegetable broth
    • salt and freshly ground black pepper to taste
    • ¼ cup milk or cream
    • ¼ cup finely chopped fresh chives for garnish

    Instructions
     

    • Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.
    • Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).
    • Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.
    • Serve topped with chopped chives.

    Notes

    1. If you use a traditional blender (not an immersion blender), cover the top with a clean towel instead of the lid when blending anything hot - otherwise it will splatter out and could burn you and make a terrible mess.
    2. Half and Half is a nice compromise between milk and cream if you happen to always have it on hand like I do (coffee!).

    Nutrition

    Calories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 932mgPotassium: 701mgFiber: 3gSugar: 5gVitamin A: 1050IUVitamin C: 43mgCalcium: 76mgIron: 2mg
    Keyword comfort food, easy, immersion blender, quick
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Vegetarian French Onion Soup
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      Tomato Bisque
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      French Onion Soup
    • Spring Leek Soup with Gruyere Toasts

    Reader Interactions

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      Recipe Rating




    1. Brianna says

      September 19, 2023 at 7:30 pm

      5 stars
      Really tasty soup! Easy to prepare and even my kids loved it! Served it with garlic bread and it was very filling!

      Reply
      • Marissa Stevens says

        September 24, 2023 at 3:48 pm

        That's wonderful to hear, Brianna! Thank you for coming back to let me know.

        Reply
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