Leek and Potato Soup

Leeks are sautéed in butter until softened and fragrant, then combined with diced potatoes and stock to create a rich, savory base. The mixture simmers until the vegetables are tender, after which it is pureed to produce a smooth, velvety texture. Gentle cooking allows the flavors of the leeks and potatoes to meld harmoniously, reflecting Julia Child’s classic technique for Potage Parmentier.

After pureeing, the soup is seasoned with salt, pepper, and optionally finished with cream to enhance richness and silkiness. The result is a comforting, well-balanced soup with tender, creamy potatoes and delicate, aromatic leeks. The preparation emphasizes careful sautéing, simmering, and blending for a refined texture and flavor.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Soup

French

Potatoes

Servings: 6

Equipment

• 6-quart soup pot
• immersion blender

Ingredients

• 1 lb. leeks (3 to 4 leeks, 3 cups), including the tender greens, thinly sliced
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 ½ lb. potatoes (4 cups), peeled & diced
• 2 qts. water
• 2 tsp. salt
• 2 to 3 Tbsp. softened butter (or 4 to 6 Tbsp. whipping cream)
• 2 to 3 Tbsp. parsley or chives, finely chopped for garnish
• black pepper, season to taste

Instructions 

Don’t Sleep

• Heat olive oil and butter in the soup pot over a medium heat.
• When the butter is melted and begins to bubble, add the sliced leeks and toss to coat.
• Sauté the leeks gently until they begin to soften and the discs start to break up.
• Add the potatoes to the pot and cover with the water.
• Add salt and, bring the water to a boil, and reduce to a simmer.
• Allow the leeks and potatoes to simmer for 40 to 50 minutes until the vegetables are tender.
• When the vegetables are finished cooking, turn off the heat. Use and immersion blender to puree.
• Correct seasoning with salt and pepper to taste.
• Before serving, stir in butter or whipping cream until smooth.
• Top with chopped herbs to serve.