Easy Potato Leek Soup
Easy Potato Leek Soup is a easy French recipe that serves 4. 180 calories per serving. Recipe by Hilltop Recipes on YouTube.
Prep: 15 min | Cook: 28 min | Total: 53 min
Cost: $8.98 total, $2.25 per serving
Ingredients
- 2 large Leek (white and light green parts only, cleaned and chopped)
- 1 medium Onion (chopped)
- 3 medium Potato (peeled and diced ½‑inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
- 4 cups Vegetable Broth (low‑sodium)
- 2 sprigs Fresh Thyme Leaves (leaves only, stems discarded)
- 1 piece Bay Leaf
- to taste pinch Salt
- to taste pinch Black Pepper (freshly ground)
- 2 tablespoons Chives (finely chopped for garnish)
- 4 slices Crusty Bread (toasted)
Instructions
Prepare Leeks
Trim the top and root of each leek, cut lengthwise, rinse under running water to remove grit, place cut side down on a cutting board and chop finely.
Time: PT5M
Chop Onion and Potatoes
Peel and finely chop the onion. Peel the potatoes and dice them into uniform ½‑inch cubes.
Time: PT5M
Sauté Leeks and Onion
Heat the olive oil in a large pot over medium heat. Add the chopped onion and leeks, cooking 5‑10 minutes until the leeks shrink to about half their original volume.
Time: PT8M
Temperature: Medium heat
Add Remaining Ingredients
Add the diced potatoes, vegetable broth, fresh thyme leaves, bay leaf, salt, and pepper. Stir to combine.
Time: PT2M
Simmer Soup
Cover the pot, bring to a boil, then reduce heat to medium‑low. Simmer until the potatoes are fork‑tender, about 15‑20 minutes.
Time: PT18M
Temperature: Medium‑low heat
Blend Soup
Turn off the heat, remove the bay leaf, and blend the soup with an immersion blender until smooth or slightly chunky, according to your preference.
Time: PT3M
Season and Serve
Taste and adjust salt or pepper if needed. Ladle the soup into bowls, drizzle with a little extra‑virgin olive oil, sprinkle finely chopped chives and a pinch of black pepper, and serve with toasted crusty bread.
Time: PT4M
Nutrition Facts
- Calories
- 180
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 4 g
Dietary info: Vegetarian, Vegan, Gluten-Free (if served without bread)
Ingredient Substitutions
- Instead of Leek: Green onions (scallions)
- Instead of Onion: Shallot
- Instead of Potato: Sweet potatoes, Yukon Gold potatoes
- Instead of Extra Virgin Olive Oil: Vegetable oil, Canola oil
- Instead of Vegetable Broth: Chicken broth, Water with bouillon
- Instead of Fresh Thyme Leaves: 1 tsp dried thyme
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Chives: Green onions
- Instead of Crusty Bread: Baguette, Sourdough
Equipment Needed
- Large Pot
- Knife
- Cutting Board
- Immersion Blender
- Ladle
- Serving Bowls
- Spoon
Critical Steps — Do Not Skip
- Cleaning and chopping leeks properly to remove grit
- Cooking leeks until they reduce in volume
- Simmering until potatoes are fork‑tender
- Blending to achieve desired texture
- Removing the bay leaf before blending
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for a richer flavor profile.
- Toast the bread until golden‑brown for added texture contrast.
- For extra richness, swirl in a splash of plant‑based cream or coconut milk just before serving (optional).
Troubleshooting
Soup is too thick.
Stir in additional vegetable broth or water a few tablespoons at a time, then reheat briefly.
Soup is too thin.
Simmer uncovered for a few more minutes to reduce, or add extra diced potatoes and blend again.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in portion‑sized containers for up to 2 months.
Room temperature: Not recommended; cool quickly and refrigerate.
Make-Ahead Tips
- Soup flavor improves after chilling; make a day ahead and refrigerate.
- Reheat gently over low heat, adding a splash of broth if it thickens.
- Freeze in individual portions; thaw and reheat when needed.
Frequently Asked Questions
What is the cultural significance and history of Potato Leek Soup in French cuisine?
Potato Leek Soup, known as "Potage Parmentier," dates back to the 18th‑century French chef Antoine-Augustin Parmentier, who championed the potato as a staple. It became a humble, nourishing dish for peasants and later a classic starter in French bistros.
What are the traditional regional variations of Potato Leek Soup in France?
In Normandy, the soup is often finished with a splash of cream and a sprinkle of Gruyère. In the Alpine regions, smoked bacon or lardons are added for heartiness, while coastal versions may incorporate leeks with a touch of seaweed broth.
How is Potato Leek Soup traditionally served in French households?
It is typically served hot in shallow bowls, garnished with a drizzle of high‑quality olive oil or cream, fresh chives, and accompanied by a slice of crusty baguette or country bread.
During which occasions or celebrations is Potato Leek Soup traditionally enjoyed in French culture?
The soup is popular during the cooler months, especially as a starter for family gatherings, holiday meals like Christmas Eve, and rustic countryside lunches where comfort and warmth are prized.
What authentic ingredients are essential for a traditional French Potato Leek Soup?
Authentic versions rely on fresh leeks, waxy potatoes, vegetable or chicken broth, butter or olive oil, fresh thyme, a bay leaf, and simple seasoning of salt and pepper. Cream or cheese are optional regional touches.
What other French dishes pair well with Potato Leek Soup?
It pairs beautifully with a simple green salad dressed with vinaigrette, a classic French cheese plate, or a main course such as coq au vin, roasted chicken, or a hearty ratatouille.
What are the most common mistakes to avoid when making Potato Leek Soup?
Common errors include under‑cleaning leeks (leaving grit), over‑cooking the leeks so they burn, not simmering the potatoes long enough, and blending too aggressively which can make the soup overly frothy.
Why does this Potato Leek Soup recipe use an immersion blender instead of a countertop blender?
An immersion blender allows you to blend directly in the pot, preserving the soup’s temperature and reducing the need to transfer hot liquid, which is safer and keeps the texture smoother.
Can I make Potato Leek Soup ahead of time and how should I store it?
Yes, the soup improves after chilling. Store it in an airtight container in the refrigerator for up to 4 days or freeze in portioned containers for up to 2 months. Reheat gently on the stove, adding broth if needed.
What does the YouTube channel Hilltop Recipes specialize in?
The YouTube channel Hilltop Recipes focuses on simple, wholesome home‑cooked meals that emphasize fresh ingredients, step‑by‑step guidance, and budget‑friendly techniques for everyday cooks.
Last updated: August 21, 2026
