Potato Leek Soup
A French classic, this creamy potato leek soup is quick, easy, and delicious!Potato leek soup, or potage parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet, because it’s an essential base soup in French cuisine. Add watercress for potage au cresson, 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.
Servings: 8
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 1 head garlic separated, peeled, and smashed
- 3 pounds Yukon Gold potatoes peeled and roughly chopped into 1/2-inch pieces, about 8 fist-sized potatoes
- 1 large russet potato
- 2 quarts chicken stock
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
Instructions
- Melt the butter over medium heat in a dutch oven.
- Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot and bring to a boil.
- Reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth.
- Add the heavy cream and bring to a simmer.
- Taste and adjust seasoning with salt and pepper.
- If the soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.