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Leek and Potato Soup

Ready in 1 hr 15 mins

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.

Preparation Time

15 Minutes

Cooking Time

1 Hour

Ingredients for Leek and Potato Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 leeks
2 - 3 large potatoes
1 oz butter
1¼ pint water
1¼ pint milk
  salt and pepper

How to Cook Leek and Potato Soup

  1. 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.
  2. 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.