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Creamy French-Style Leek and Potato Soup

This Creamy French-Style Leek and Potato Soup is a timeless rustic classic, steeped in the traditions of French country kitchens. With just leeks, potatoes, garlic and a splash of cream, it showcases the elegance of simple, high-quality ingredients. Leeks, long celebrated in Provençal cuisine, lend a gentle onion-like sweetness, while starchy potatoes create a velvety texture. The recipe’s origins trace back to humble peasant fare and evolved into refined veloutés in 19th-century France. A light hand at the blender preserves just enough texture to avoid gumminess, honoring the soup’s honest roots. Topped with crisp homemade croutons and a sprinkle of fresh chives, each spoonful balances silky mouthfeel with fragrant herb notes. Perfect for a cozy weeknight dinner or an elegant starter, this soup embodies autumn’s harvest bounty and the art of French comfort cooking.

Starter | French | Egg-Free | Nut-Free | Shellfish-Free | Cream Soup | Pureed Soup | Baking Sheet | Immersion Blender | Pot | Butter | Heavy Cream | Leek | Potato | Baking | Blending | Sautéing | Simmering | Cozy Evening | Elegant Dinner | Weeknight | Under 1 Hour
Time to complete

Prep

10min

Cook

35min

Wait

-

Total

40min

Ingredients (Makes 5 servings - 5 - 8 people)

Ingredients

  • 2 tbsp (30 g) butter
  • 2 garlic cloves, finely minced
  • 3 leeks (white and pale green parts only), sliced thinly (about 2 cups or 240 g)
  • 1 kg (2 lb) potatoes (Russet or Maris Piper), peeled and cut into 1″ (2.5 cm) cubes
  • 1.5 L (6 cups) chicken or vegetable stock, low sodium
  • 180 mL (¾ cup) heavy cream or half-and-half
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

For Serving/Garnishing

  • 2 thick slices bread, torn into crouton-size pieces
  • 1 tbsp melted butter or olive oil spray
  • Extra cream, for drizzling
  • Chives, finely chopped
Nutrition Information (per 100g)
  • Calories: 311 kcal
  • Fat: 19 g
  • Protein: 6 g
  • Carbohydrates: 32 g
  • Fiber: N/A
Directions

Sauté Aromatics

  • 1. Melt the butter in a large heavy-bottomed pot over medium heat. Add the minced garlic and sliced leeks, and sauté, stirring occasionally, until the leeks are soft and sweet, about 7 minutes.

Simmer Soup

  • 2. Add the potato cubes and pour in the stock. Increase heat to bring to a gentle boil, then cover, reduce to a low simmer, and cook until potatoes are very tender and beginning to fall apart, about 25 minutes.

Blend Soup

  • 3. Remove the pot from the heat. Use an immersion blender to purée the mixture just until smooth, taking care not to over-blend and activate excess starch.

Finish & Season

  • 4. Stir in the heavy cream off the heat. Season to taste with kosher salt and freshly ground black pepper.

Make Croutons

  • 5. Preheat the oven to 180 °C (350 °F). Toss the torn bread pieces with melted butter or spray with oil, spread on a baking sheet, and bake until golden and crisp, about 5 minutes. Season with a pinch of salt while still hot.

Garnish & Serve

  • 6. Ladle the soup into warmed bowls. Drizzle with extra cream, scatter chives over the surface, and top with crunchy croutons before serving.