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Potato Leek Soup, also known as Potage Parmentier, is a French classic and a staple soup in French cuisine. It’s one of my favorite soups and one I’ve remade time and time again. The beauty of this recipe is in its simplicity. It’s made from a very short list of ingredients, most of which are pantry staples. The recipe is very hands off and comes together quickly with little prep time. Plus, it freezes really well, so you can make a big batch and keep some on hand in the freezer for chilly nights when you just don’t feel like cooking. For even more Potato Leek flavor, serve the soup with my Potato Leek Focaccia for dipping.
Easy Potato Leek Soup
Equipment
- 1 salad spinner (optional, but makes washing the leeks much easier)
Ingredients
- 3 tbsp butter (salted or unsalted both work)
- 2-3 large leeks, white and light green parts only, roughly chopped and washed very well (around 5-6 cups; see Note 1)
- 3-4 cloves garlic, minced
- 3 large potatoes, peeled and diced (russet potatoes are best, but any kind works)
- 6 cups chicken or vegetable stock
- 3 sprigs fresh thyme
- 2 dried bay leaves
- ½ tsp freshly cracked black pepper, or more to taste
- 1 tsp salt, or more to taste
- ½ – 1 cup half and half or heavy cream, optional (see Note 2)
Instructions
- Melt the butter in a large pot over medium-low heat
- Add the leeks and sauté with a pinch of salt and pepper until soft and wilted, about 8-10 minutes, stirring occasionally
- Add the garlic and sauté for 30 seconds
- Add the potatoes, thyme, bay leaves and broth and stir
- Bring to a boil then reduce to a simmer and cook until the potatoes are very soft, about 20-25 minutes
- Remove thyme sprigs and bay leaves (the thyme leaves will have mostly fallen off into the soup, leaving just the sprigs)
- Blend soup with an immersion blender or in batches in a blender until smooth
- Stir in the cream, if desired (see Note 2 and 3)
- Serve topped with chives or green onions
Notes
Nutrition
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