READY IN 1 hr
15 mins
Leek and Potato Soup Recipe

Leek and Potato Soup

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Leek and Potato Soup is unpretentious but easy to make and always welcome on a cold winter's day. Leek and Potato Soup, or Potage Parmentier, is actually a French classic. It’s one of the first dishes I learned to make after I got past the omelet stage, because it’s an essential base soup in French cuisine. Add watercress for Watercress Soup. Serve it chilled for Vichyssoise Or top it with bacon, fried leeks, fresh herbs or diced vegetables. There are endless variations — just use your imagination to make it your own.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour

Ingredients for Leek and Potato Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2
leeks
2 - 3 large
potatoes
1 oz
butter
1¼ pint
water
1¼ pint
milk
 
salt and pepper

 

How to Cook Leek and Potato Soup

  1. Peel the potatoes and cut them into slices about 1" (2.5cm) thick, rinse in cold water to remove excess starch. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about 1" (2.5cm) long. Put the milk and water into a large pan, add the leeks and potatoes. Add a heaped teaspoon of salt plus freshly ground pepper to taste. Bring the liquid to the boil then reduce the heat to a gentle simmer. Cover and simmer slowly for 1 hour.
  2. Allow the soup to cool a little then pass it through a food processor or hand blender until it becomes a thick liquid with no large lumps of vegetable. Place the soup back in the pan, bring to simmering, add the butter and stir well until melted. Serve hot.

 
Graham GRAHAM'S HOT TIP:
When using young leeks, you can use part of the green leaves but, in winter, when the leeks are larger and tougher, use only the white part of the leek.
 
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Reviews of Leek and Potato Soup

Rating 4 out of 5 - Many cooks will make this recipe again August 01 2014
Great recipe and super easy to make! My husband has been craving potato leek soup, so after seeing this recipe online I decided to give it a go and see how it ranks compared to all the other potato leek soup my husband has eaten growing up in France. Long story short, he loved it! He is hard to impress so thank you very much!
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again December 12 2013
holy cow, this is the best soup I've ever eaten. i followed the recipe to the letter and it was perfect. next time, I will double it for a family of 4... it went just that fast.
(1 review)
 

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