15 mins
Leek and Potato Soup
Recipe by Graham
Leek and Potato Soup is unpretentious but easy to make and always welcome on a cold winter's day. Leek and Potato Soup, or Potage Parmentier, is actually a French classic. It’s one of the first dishes I learned to make after I got past the omelet stage, because it’s an essential base soup in French cuisine. Add watercress for Watercress Soup. Serve it chilled for Vichyssoise Or top it with bacon, fried leeks, fresh herbs or diced vegetables. There are endless variations — just use your imagination to make it your own.
Rabbit with Mustard (Lapin à la Moutarde) 
Leek and Smoked Salmon Rolls Ingredients for Leek and Potato Soup
Currently displaying quantities in US Imperial Measurements
How to Cook Leek and Potato Soup
- Peel the potatoes and cut them into slices about 1" (2.5cm) thick, rinse in cold water to remove excess starch. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about 1" (2.5cm) long. Put the milk and water into a large pan, add the leeks and potatoes. Add a heaped teaspoon of salt plus freshly ground pepper to taste. Bring the liquid to the boil then reduce the heat to a gentle simmer. Cover and simmer slowly for 1 hour.
- Allow the soup to cool a little then pass it through a food processor or hand blender until it becomes a thick liquid with no large lumps of vegetable. Place the soup back in the pan, bring to simmering, add the butter and stir well until melted. Serve hot.
GRAHAM'S HOT TIP:
When using young leeks, you can use part of the green leaves but, in winter, when the leeks are larger and tougher, use only the white part of the leek.
Reviews of Leek and Potato Soup
 August 01 2014Great recipe and super easy to make! My husband has been craving potato leek soup, so after seeing this recipe online I decided to give it a go and see how it ranks compared to all the other potato leek soup my husband has eaten growing up in France. Long story short, he loved it! He is hard to impress so thank you very much! SavannahS (1 review) |
 December 12 2013holy cow, this is the best soup I've ever eaten. i followed the recipe to the letter and it was perfect. next time, I will double it for a family of 4... it went just that fast. samantha (1 review) |
What To Eat Tonight
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
Other Vegetables Recipes
Potato Gratin Provençale is one of my favourites - the combination of potatoes and the French Provençale style of cooking
Gnocchi is an Italian dish of little dumplings made from potatoes and flour. This simple recipe is one my family has used for many years
A tasty dish just on its own or with a meal of pork - like my own favourites, Filet Mignon with Sage and Rosemary or Filet Mignon with Honey & Ginger
