Potato and Leek Soup
A classic, velvety French soup that is both elegant and incredibly comforting. Tender potatoes and sweet leeks are simmered with aromatics and blended into a creamy, satisfying dish perfect for any season.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Trim the dark green tops and root ends from the leeks. Slice them in half lengthwise and rinse thoroughly under cold running water, fanning the layers to remove all grit.
- c.Thinly slice the cleaned leeks.
- d.Peel the potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
- 2
Step 2
- a.Sauté the Aromatics
- b.In a large pot or Dutch oven, melt the unsalted butter over medium heat.
- c.Add the sliced leeks and cook, stirring occasionally, for about 8-10 minutes until they are very soft and wilted. Avoid browning them to maintain the soup's pale color.
- d.Add the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Simmer the Soup
- b.Add the cubed potatoes, vegetable broth, and the bay leaf to the pot.
- c.Increase the heat to bring the mixture to a boil.
- d.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- 4
Step 4
- a.Blend to a Velvety Consistency
- b.Remove the pot from the heat and discard the bay leaf.
- c.Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety.
- d.Alternatively, let the soup cool slightly, then carefully transfer it in batches to a countertop blender. Blend until smooth and return the puréed soup to the pot.
- 5
Step 5
- a.Finish and Serve
- b.Stir the heavy cream into the blended soup. Season with salt and freshly ground black pepper.
- c.Gently warm the soup over low heat until heated through. Do not allow it to boil, as this can cause the cream to curdle.
- d.Taste and adjust the seasoning if necessary.
- e.Ladle the hot soup into bowls. Garnish with finely chopped fresh chives and a light grating of fresh nutmeg before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use starchy potatoes like Russet or Yukon Gold.
- 2Thoroughly cleaning leeks is crucial. Dirt and sand get trapped between their layers, so slicing them lengthwise before rinsing is the most effective method.
- 3If using a countertop blender, never fill it more than halfway with hot liquid. Cover the lid with a kitchen towel and hold it down firmly while blending to prevent accidents.
- 4For a richer, non-vegetarian version, substitute chicken broth for the vegetable broth.
- 5This soup is also delicious served chilled. To make Vichyssoise, chill the finished soup in the refrigerator for at least 4 hours before serving.
Adapt it for your goals.
Vegan Version
Replace the unsalted butter with olive oil or a vegan butter substitute. Use full-fat coconut milk or a cashew cream instead of heavy cream.
Lighter OptionLighter Option
For a lower-fat version, substitute the heavy cream with half-and-half, whole milk, or evaporated milk.
With Crispy ToppingsWith Crispy Toppings
Elevate the soup by garnishing with crispy bacon bits, pancetta, homemade croutons, or a drizzle of truffle oil.
Herbaceous TwistHerbaceous Twist
Add a sprig of fresh thyme along with the bay leaf during the simmering step for an extra layer of aromatic flavor. Be sure to remove it before blending.
Why this is on our healthy list.
Supports Gut Health
Leeks are an excellent source of prebiotics, particularly inulin, which nourishes beneficial gut bacteria and promotes a healthy digestive system.
Rich in Vitamins and Minerals
This soup provides Vitamin K and Vitamin A from leeks, essential for bone health and vision, as well as Vitamin C and potassium from potatoes, which support immune function and blood pressure regulation.
Comforting and Hydrating
With its broth base, this soup is a delicious way to increase your fluid intake. Its warm, creamy nature provides comfort, making it an ideal meal for cold days or when you're feeling under the weather.
Frequently asked questions
A 1.5-cup serving of this soup contains approximately 400-450 calories, primarily from the potatoes, butter, and heavy cream.