French Potato Leek Soup That’s Rich and Cozy
A silky, French-inspired potato leek soup made with buttery leeks, tender potatoes, herbs, and cream. Classic, comforting, and ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
3 large leeks (white & light green parts only), sliced and cleaned
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced (optional)
2 lbs Yukon Gold or Russet potatoes, peeled and diced
4 cups vegetable or chicken broth
1 sprig thyme or 1 bay leaf
1/2 cup heavy cream or crème fraîche (optional)
Salt and white pepper, to taste
Chopped chives, for garnish
Instructions
- Sauté leeks in butter and oil for 10 min until soft.
- Add garlic, potatoes, and cook 1–2 min.
- Pour in broth, add thyme or bay leaf. Simmer 20–25 min until potatoes are tender.
- Remove herbs. Blend until smooth or to desired texture.
- Stir in cream. Season with salt and pepper. Simmer 2–3 more minutes.
- Serve with chives or crusty bread.
Notes
Use all olive oil for dairy-free version. Chill for classic Vichyssoise. Freeze for up to 2 months.