Leek and Potato Soup

About this Recipe

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By: Rachel

Leeks and potatoes are one of those classic combinations—they go perfectly together, like apples and cinnamon or tomato and basil. Leek and potato soup is a comforting and delicious way to combine these two ingredients. This leek and potato soup recipe is prepared just the way I like it: smooth, creamy, and velvety.

Potage: A Velvety-Smooth Taste Revelation

I vividly remember my first taste of potage (as I remember most tastes from my first visits to France). Of course, I had had many soups before, mostly of the “chunky” variety (chicken noodle, corn chowder, cream of mushroom). While generally comforting, these soups were mostly forgettable. 

This particular day found me sitting at an outdoor café on a rather chilly afternoon. Since nothing warms a person quite like a hot bowl of soup, I ordered the potage aux légumes (vegetable soup).  I guess I expected something kind of like minestrone, and what arrived at my table was… not that. In fact, it barely registered as soup at all. It reminded me of… baby food? 

I had never before had a puréed soup, but as soon as I tasted it, I was an instant convert. It was indescribably luscious and creamy, satisfying in a way I had never imagined soup could be. Potage can be made with nearly any combination of vegetables, and may or may not contain cream. These days, I almost exclusively purée my soups, and nearly always add cream for a little extra richness. 

The Smoothest, Creamiest Leek and Potato Soup Recipe

While you can certainly make potage with an immersion blender, for me, the key to a really great puréed soup is to use a high-powered blender, such as a Vitamix. It will ensure the smoothest and most luxurious consistency that is totally worth it.

Leek and potato is a delicious and classic combination, but you can make potage with any vegetables you have on hand. It is a great way to use up any vegetables that you will not have a chance to cook before they are past their prime. 

What To Serve With Leek and Potato Soup

I love to serve this soup with Potato-Mushroom Piroshky—a comforting Russian pastry with savory ingredients encased in an ever-so-slightly-sweet dough garnished with fresh dill. And of course, you will need a glass of wine—Olivia guides you below.

Leek and Potato Soup Recipe

Luscious and creamy, this simple soup feels incredibly decadent.

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Ready In 30 minutes mins

Meal Type Soup

Good For French

Yield 4 servings

Equipment

• High-Powered Blender (optional)
• Heavy Stockpot

Ingredients

  

1x2x3x

• 4 tablespoons (60g) unsalted butter
• 2 medium leeks
• 1 small clove minced garlic
• ½ teaspoon kosher salt
• Several grinds black pepper
• 2 medium russet potatoes peeled and chopped
• 1 quart (1 liter) chicken or vegetable stock
• ½ cup (235 mL) heavy cream
• Optional: fresh chives for garnish

Step by Step Instructions

 

Step 1

• Chop the leeks, using the white and light green parts only. Peel the potatoes, cut into chunks, and set aside in a bowl of water to prevent oxidation.
  

Step 2

• Melt the butter in a heavy pot. Add chopped leeks, season with salt and pepper, and cook until softened.
  

Step 3

• Add the stock and potatoes, and simmer until potatoes are soft.
  

Step 4

• Blend until perfectly smooth in a high-powered blender, such as a Vitamix.
  

Step 5

• Return to the pot, and whisk in the heavy cream.
  

Step 6

• Taste the soup and correct the seasoning. Divide among serving bowls, and garnish with chives if desired.