Creamy Potato Leek Soup
Made with just five basic ingredients, this accidentally vegetarian Creamy Potato Leek Soup is my take on Julia Child’s classic recipe. Serve with crusty bread for a hearty winter meal!
Making this Creamy Potato Leek Soup
I have a tendency to complicate things sometimes. I usually over think and stew about things. Life, issues, even silly things like food.
I like complex flavors and enough taste bud stimulation to keep me coming back for more. And sometimes I forget that the simplest of recipes can be just as tasty.
I thought it was about time I try making Julia Child’s Leek and Potato Soup. I’ve eaten it before, but just never made it myself.
Even though I truly enjoy sitting down to a more decadent meal, a simple family dinner is really where the best family time happens.
There’s no huge mess to worry about cleaning up afterward. No mounds of dishes to do. No hours to spend preparing the meal. Just simple, good food and wonderful company.
The Easiest Potato and Leek Soup
“Leek and Potato Soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base…change the formula a bit, add carrots… or anything else you think would go with it.”
– Mastering the Art of French Cooking, by Julia Child
Creamy Potato Leek Soup Ingredients
This potato and leek soup is simple, at only 5 ingredients, but still satisfying on a cold fall night with a big hunk of baguette to dip in the soup.
- Potatoes
- Leeks
- Water
- Heavy cream
- Salt
For the complete ingredient list and detailed instructions to make this easy leek potato soup, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Potato Leek Soup
With just five ingredients, you can rest assured that this vegetarian potato leek soup is incredibly easy to make!
- Simmer the potatoes and leeks in the water, partially covered, for 40 minutes or until the vegetables are tender.
- Mash the vegetables in the soup with a fork or puree.
- Season to taste – I added a bit of fresh ground pepper.
- Off heat, before serving, stir in the cream. Garnish with parsley or chives, if desired.
The above is simply a quick summary of this potato leek cream soup. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Creamy Potato Leek Soup FAQs
Got questions about how to make this recipe for creamy potato leek soup? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
How to Cut Leeks for Soup
Whenever you cook with leeks, it’s very important that you prepare them correctly. Leeks grow in sandy soil, and they often trap lots of dirt between their layers.
I recommend following my tutorial on How to Clean Leeks before beginning this potato leek soup recipe.
How to Store Potato Leek Soup
Leftover soup can be stored in an airtight container in the fridge for up to five days.
I imagine you could freeze the soup as well since it uses a high-fat dairy and is mostly water and vegetables. Just note that the texture of the soup may change after being frozen!
Potato Leek Soup Adaptations
As simple and as satisfying as this soup is, I can only imagine how yummy it would be when used as a soup base like Julia mentions.
I’m thinking broccoli and cheese would be delicious stirred in. Julia suggests watercress, carrots, string beans, broccoli, cauliflower, or anything else you think would go with it. Smart lady she was!
Likewise, you’re welcome to add additional seasonings to the soup, if desired. Try it once with just some salt and pepper though, you’ll be amazed at how flavorful the soup tastes as is!
More Pureed Soup Recipes:
Jalapeños add a little heat to this Spicy Black Bean Soup. Garnish with sour cream and lime juice for a flavor-packed vegetarian soup you’ll want to make all winter long!
Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
This is a quick and healthy Vegan Tomato Bisque that’s made with protein-rich quinoa. Lower in fat and loaded with nutrients, this soup is delicious and family friendly!
Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup. Top it with bacon and sage for perfection.
This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream. I served the cauliflower soup with bacon for added flavor!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Have you ever had leek and potato soup?
Creamy Potato Leek Soup
As simple and as satisfying as this soup is, I can only imagine how yummy it would be when used as a soup base like Julia mentions. I’m thinking broccoli and cheese would be delicious stirred in.
Ingredients
- 3 to 4 cups (or 1 lb.) peeled, sliced or diced potatoes
- 3 cups or 1 lb. thinly sliced leeks, including the tender greens
- 1 quart water
- 1 quart broth*
- 2 teaspoons salt
- 6 tablespoons heavy cream
Instructions
- Simmer the potato and leek in the water, partially covered, for 40 minutes or until the vegetables are tender.
- Mash the vegetables in the soup with a fork or pass through a food mill (I pureed because I don't have a food mill). Season to taste - I added a bit of fresh ground pepper.
- Set aside uncovered until just before serving, then reheat to a simmer.
- Off heat, before serving, stir in the cream. Garnish with parsley or chives, if desired.
Notes
Ingredient Notes
*Use vegetable stock for a vegetarian version or chicken stock if dietary restrictions are not needed.
How to Cut Leeks for Soup
Whenever you cook with leeks, it's very important that you prepare them correctly. Leeks grow in sandy soil, and they often trap lots of dirt between their layers.
I recommend following my tutorial on How to Clean Leeks before beginning this potato leek soup recipe.
How to Store Potato Leek Soup
Leftover soup can be stored in an airtight container in the fridge for up to five days.
I imagine you could freeze the soup as well since it uses a high-fat dairy and is mostly water and vegetables. Just note that the texture of the soup may change after being frozen!
This recipe was adapted from Mastering the Art of French Cooking, Vol. 1
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 593mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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