I first learned about leeks at age 14, when Juliette Miller — my friend Jerry’s French-born-and-raised mother — gave me a paper bag filled with the fat, pale-green stalks, freshly dug from her garden. When I asked what I should do with them, Juliette took a pencil from her purse and hastily scribbled on the bag a recipe for Leek and Potato Soup. I made the soup the next day, and immediately fell in love with its mild onion flavor and velvety consistency.
Need a first course soup for your next dinner party? Need a main course soup that will warm your soul when the weather turns chilly? The following video (and printable) recipe is for you:
Thanks for watching! As mentioned, you can make this French Leek and Potato Soup several days ahead of time. It’s delicious at any temperature, including cold from the fridge. Served cold, the soup is properly called “Vichyssoise.”
Think you’ll give this creamy-dreamy French Leek and Potato Soup soup a try? Talk to me in the comments field below. Meantime…
Want to grow leeks next spring? I photographed the step-by-step tutorial for you.
Looking for a fabulous side dish? Make my easy-peasy Gratin of Leeks!
And if you’re hungry for more, be sure to get my email updates.
And here, because I love you, is the printable recipe for Leek and Potato Soup:
French Leek and Potato Soup
- 4 tablespoons butter
- 4-5 leeks, the white and tender green roughly diced
- 1 tablespoon kosher salt, plus grinds of black pepper
- 6 cups water
- 1 1/2 tablespoons cornstarch mixed with 1/4 cup cold water
- 2 medium "boiling" potatoes (such as 'Yukon Gold,' peeled and roughly chopped
- 1 cup heavy cream (or milk)
- 1 bunch parsley, coarsely minced
- Melt the butter in a 5-quart pot over low heat. The butter shouldn't color at all. Add the diced leeks; stir in the salt and pepper. Cover the pot, and let the leeks sweat until perfectly tender -- about 10 minutes.
- Add the water, and bring to a boil over high heat. Add the cornstarch mixture, and stir until the the water thickens -- about 30 seconds. Add the potatoes, partially cover the pot, and let simmer until tender — 20-30 minutes.
- Puree the soup with an immersion blender. Then stir in the parsley and the cream. Serve hot, warm, and cold, garnished with extra parsley and, if desired, small croutons.