Potato Leek Soup

Potato leek soup, or potage parmentier, is a French classic. Add watercress to make potage au cresson, serve it chilled to make Vichyssoise, or top it with bacon, fried leeks, fresh herbs, or diced vegetables -  use your imagination to spice it up and make it your own. For Lunch or dinner, this is a definite winner.
Prep Time 25 minutes
Cook Time 40 minutes
Course Main Course, Side Dish, Soup
Cuisine French
Servings 6


  • 3 tbsp Butter
  • 450 g About 4x Large leeks, white and light green parts only, roughly chopped 
  • 3 Cloves Garlic, peeled and smashed
  • 900 g Potatoes, peeled and roughly chopped into 1cm pieces
  • 1.7 Litres Chicken or vegetable broth
  • 250 ml Double cream


  • 2 Bay Leaves
  • 3 sprigs Fresh Thyme
  • 1 tsp Salt
  • ¼ tsp Ground black pepper
  • Chives, finely chopped (for garnish)


  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes (Adjust the heat so that the leeks do not brown).
  • Add the potatoes, chiken broth, bay leaves, thyme, salt and pepper to your pot and bring to a boil.
  • Once boiling, cover with the lid and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are cooken and very soft.
  • Remove the thyme sprigs and bay leaves, then purée the soup with a hand-held blender until it is smooth (you can also use a normal blender if you do not have a stick blender). 
  • Add the double cream and bring to a simmer. Taste and adjust your seasoning with salt and pepper.
  • If your soup is too thin, simmer until it thickens. If it's too thick, add water or more chicken stock to thin it out. Garnish with fresh herbs to serve.
Keyword Comfort Food', Quick and Easy, Winter Warmer