How To Make Classic Potato Leek Soup.

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

Potato leek soup and postage patienter is a French classic.

It’s a one of the first dishes I learned to make in a culinary school and right after a proper omelet and basic vinaigrette,

because it’s an essential base soup in a French cuisine.

Add watercress to make a potage Au cresson serve it chilled to make Vichyssoise and top it with bacon, fried leeks, fresh herbs, and diced vegetables.

There are endless variations is just use your imagination to make it your own.

Potato leek soup is simple to make and can be served as an appetizer a side dish alongside a sandwich and salad and as a stand-alone lunch.



Potato leek soup is a simple to make a but first you have to deal with the leeks.

They are a notoriously sandy and dirty and very good at hiding it.

so be sure to wash a them well.

A Start by cutting off and discarding the root ends and thick dark green parts.

The Cut the leeks in half lengthwise and rinse each half under cold water and pulling apart the layers to remove any grit that’s tucked inside.

Once the leeks are clean and roughly chop them .

you are should get a about five cups of chopped leeks from four large leeks.

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

A Cook, stirring occasionally, until soft and wilted.

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

Bring to a boil.

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

A Fish out the bay leaves and thyme sprigs.

Then pure is the soup with a hand-held immersion blender until smooth.

Finally, add the heavy cream.

You can also reduce the amount if you’d like but I wouldn’t leave it out completely.

The Cream makes the soup deliciously silky, rich, and smooth .

They just add it little by little until the soup tastes good to you.

Bring to a simmer then taste and adjust the seasoning with salt and pepper.

A Serve hot, garnished with fresh thyme, chives, and anything you like.


Melt the butter over as medium heat in a large soup pot.

Add the leeks and garlic and cook and stirring regularly and until soft and wilted and about 10 minutes.

Adjust the heat as a necessary so as not to brown.

Add as the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.

The Cover and turn the heat a down to low.

it is Simmer for 15 minutes and until the potatoes are very soft.
A Fish out the thyme sprig and bay leaves then pure the soup with a hand-held immersion blender a until smooth.

Add the heavy cream and bring to a simmer.

A Taste and adjust seasoning with salt and pepper.

If soup is a too thin and simmer until thickened.

If it’s a too thick and add water and stock to thin it out.

With Garnish with fresh herbs if desired .

also read: How to make chicken noodle soup.

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One Comment

  1. Greetings! Very helpful advice in this particular post! Its the little changes that produce the largest changes. Thanks a lot for sharing!

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