Potato leek soup is also known as Potage Parmentier in France. This classic creamy soup is made with butter, garlic, potatoes, leeks, broth, and herbs. Add a drizzle of cream to finish the soup and make it even richer. In this blog post, learn how to make potato leek soup with step by step pictures and video.
Potato Leek Soup Recipe
Potato leek soup is one recipe which I wanted to try for a long time. This soup is one beloved soup in my family. I made it few days back and everyone in the family seemed to enjoy this soup. Make sure you have it with croutons or crusty bread to soak up the creamy soup.
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About Potato Leek Soup Recipe
Potato leek soup is a traditional dish and has become a staple in French cuisine. The concept of combining potatoes and leeks in a soup is created in Europe. Potato leek soup is also known as Potage Parmentier in France. The same soup when served cold, is called as Vichyssoise.
Potatoes and leeks are common pantry staples in many households, and the soup can be made with basic cooking techniques and equipments. You don't need any special ingredients to make it.
The combination of creamy potatoes and the mild leeks creates a hearty and nourishing soup that is perfect for warming up on cold days or as a comforting meal. Personally I enjoy the flavour of leek, check my Chicken and Leek Pie Recipe.
Video for Potato Leek Soup Recipe
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When I first tried this soup, I was quite skeptical about the taste. but my palate thanked me once I tasted the first spoonful of soup. The soup was super creamy, but it was not heavy.
The mild onion like flavoured leeks, and garlic added so much flavour and earthy taste.
This recips is super adaptable. I used vegetable stock, so it is naturally vegetarian. if you want to make it vegan, omit dairy and using plant-based alternatives.
Potato leek soup offers nutritional benefits. A basic potato leek soup without added cream or butter typically contains approximately 150 to 200 calories per serving.
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Ingredients
- Butter - use good quality French butter for making soup.
- Garlic - use whole garlic cloves for flavour. It adds flavours to the soup. Since we are grinding the soup, you can use chopped garlic.
- Leeks - Leeks have dirt trapped between their layers. To clean them, slice the leeks lengthwise. Rinse them under tap water and wash well to remove the dirt.
- Potatoes - you can use yukon gold potatoes, russet and red potatoes.
- Seasonings and Herbs - season the soup with salt, pepper and tarragon.
- Stock - to make it vegetarian, you can add vegetable stock or chicken stock.
- Cream - Cream is best for creamy texture, you can use milk instead of cream.
Step by Step Pictures
1)In a large pot, melt the butter or heat the olive oil over medium heat. Add garlic and saute for a minute. It will get fragrant.
3)These are sliced leeks, make sure to wash them really well. Add the sliced leeks to the pot.
4)Cook for about 5 minutes, stirring occasionally, until they become soft and fragrant.
5)Add the peeled and cubed potatoes to the pot and stir them with the leeks for a minute or two.
6)Pour in the vegetable or chicken broth, ensuring that the potatoes and leeks are fully submerged. Bring the mixture to a boil.
7)Add in tarragon into the soup.
8)Season the soup with salt and pepper.
9)Reduce the heat to low and let the soup simmer for about 20 to 25 minutes or until the potatoes are tender and easily mashed with a fork.
10)Remove the pot from the heat and allow the soup to cool slightly.
11)Use an immersion blender or transfer the soup to a blender or food processor to puree it until smooth. Be cautious when blending hot liquids and work in batches if necessary.
12)Return the pureed soup to the pot. Reheat the soup gently over low heat, stirring occasionally, until heated through.
13) Stir in the heavy cream or milk, if desired, to add extra creaminess.
14)Garnish with chopped chives or parsley if desired.
15)Serve hot.
Expert Tips
About Leeks - Leeks have dirt trapped between their layers. To clean them, slice the leeks lengthwise. Rinse them under tap water and wash well to remove the dirt.
Herbs - be creative with the herbs, use thyme, bay leaves, or parsley for different flavour profile.
Texture - If you prefer a chunkier soup, you can reserve some cooked potatoes before pureeing the rest of the soup. Mix once the soup is pureed.
Lighter version - If you want a lighter version, you can omit the cream and use milk instead.
Garnishing - Crispy bacon bits, grated cheese, or croutons can be used as garnish.
Storage - Potato leek soup can be stored in the refrigerator for about 3 to 4 days. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency if necessary.
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Potato Leek Soup Recipe
Equipment
Ingredients
For Garnishing
- 2 tablespoon Fresh Parsley chopped finely
Instructions
- In a large pot, melt the butter or heat the olive oil over medium heat. Add garlic and saute for a min.
- Add the sliced leeks to the pot and cook for about 5 minutes, stirring occasionally, until they become soft and fragrant.
- Add the peeled and cubed potatoes to the pot and stir them with the leeks for a minute or two.
- Pour in the vegetable or chicken broth, ensuring that the potatoes and leeks are fully submerged. Bring the mixture to a boil. Reduce the heat to low and let the soup simmer for about 20 to 25 minutes or until the potatoes are tender and easily mashed with a fork.
- Sprinkle in salt, white pepper powder and dried thyme.
- Remove the pot from the heat and allow the soup to cool slightly.
- Use an immersion blender or transfer the soup to a blender or food processor to puree it until smooth. Be cautious when blending hot liquids and work in batches if necessary.
- Return the pureed soup to the pot. Reheat the soup gently over low heat, stirring occasionally, until heated through.
- Stir in the heavy cream or milk, if desired, to add extra creaminess.
- Serve the potato leek soup hot, garnished with chopped chives or parsley if desired.
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