When you taste this Potato Leek Soup you’ll be surprised at how rich and velvety it is, even though it comes together in minutes with just a few simple ingredients — and only about 180 calories per bowl. A quick sauté of leeks and onion in butter builds the soup’s savory base, waxy potatoes give it body, and a splash of milk or cream at the end makes it silky smooth.
One of our favorite things in Paris was wandering the farmer’s markets and admiring the produce. We stayed in a small apartment in the 14th arrondissement with a modest kitchen and cooked several simple meals: baked eggs and toast, roast chicken, gratin dauphinois (surprisingly easy), and soups like this potato leek soup.
Table of Contents
- Paris Farmers Market
- How to Cut Leeks for Soup
- How to Make Potato Leek Soup
- Potato Leek Soup Recipe
Paris Farmers Market
As we walked the stalls, the long pale green leeks and firm, glossy potatoes caught our eye. This soup needs little else to be satisfying.
Onion and leeks are softened in butter, then combined with a flavorful broth and cubes of waxy potatoes that don’t require peeling. They simmer until tender, then are blended and finished with a small amount of milk or cream and a sprinkle of fresh chives.
If you’re ever out of broth, this soup works well made with water or vegetable broth — it still tastes excellent and lets the delicate flavors shine.
How to Cut Leeks for Soup
To prepare leeks for soup, slice each leek lengthwise, peel back the outer layers and rinse under cool water to remove any trapped grit. Place the leek half cut-side down and slice into thin half-moons. For the best texture, soften the leeks in oil or butter before adding liquid so they become tender and buttery in the finished soup.
Serve this soup with crusty bread and a simple green salad, or pair it with a light seafood salad for a slightly more elegant meal.
How to Make Potato Leek Soup
Step 1: Melt butter in a medium pot; add the chopped onion and cook, stirring, until softened, about 3 minutes. Add the leeks and cook another 5 minutes until they begin to soften.
Step 2: Add the potatoes and broth, bring to a boil, then reduce heat and simmer for about 20 minutes, until the potatoes are tender. Blend the soup in batches in a traditional blender (cover the top with a towel when blending hot liquids) or use an immersion blender to reach your preferred consistency.
Step 3: Return the soup to the pot, stir in the milk or cream, and season with salt and freshly ground black pepper. Reheat gently if needed and serve topped with chopped chives.
Potato Leek Soup
Video
Ingredients
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 large leeks rinsed and cut crosswise into 1/4-inch slices
- 2 medium Yukon Gold potatoes or other waxy potatoes, cut into 1/2-inch cubes
- 4 cups chicken broth or water or vegetable broth
- salt and freshly ground black pepper to taste
- 1/4 cup milk or cream
- 1/4 cup finely chopped fresh chives for garnish
Instructions
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Melt butter in a medium pot over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the leeks and cook another 5 minutes. Add the potatoes and broth, bring to a boil, then reduce heat and simmer 20 minutes or until the potatoes are tender, stirring occasionally.
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Blend the soup in batches in a traditional blender (cover the top with a clean towel when blending hot liquids) or use an immersion blender to reach your desired texture, from slightly chunky to silky smooth.
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Return the soup to the pot, stir in milk or cream, and season to taste with salt and freshly ground black pepper. Reheat gently if needed.
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Serve topped with chopped chives.
Notes
- If using a traditional blender, cover the top with a clean towel instead of the lid when blending hot liquids to prevent splattering.
- Half-and-half is a good compromise between milk and cream if you want a richer texture without using heavy cream.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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