Last updated on October 20th, 2019
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
Ingredients
- 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
Instructions
- 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.
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Sandra Payette says
Oh là là, K. Love this soup. It’s on my to do list. Thanks, ever.
Kevin Lee Jacobs says
Hi Sandra – Enjoy the soup!
Karen says
Thank you Kevin! I can’t wait to try your soup and grow my own leeks next spring. Great video, I was wondering how to pronounce “vichyssoise ”,thanks so much! ~karen
Addie Bambridge says
Hi, Kevin – this looks really good. Will adding some thyme or maybe tarragon spoil it?
Also, Can I grow leeks in the very sandy soil of central Florida?
Cheers and thanks!
Kevin Lee Jacobs says
Hi Karen – Glad to be of service to you!
Hi Addie – I would not add thyme or tarragon to the soup. To answer your other question, leeks will grow perfectly well in Central Florida. For the best harvest, just amend the soil with good compost.
Carole says
You lead the most enchanted life of anyone I know. I love reading your weekly remarks, and oh yes, I also love leekie soup.
susan rieske says
Ha ha! “Fright wig of roots”
Love your videos, thanks so much.
Sheri Rice says
I think my favorite part of this story is imagining a young teenaged YOU already interested in food. Not too many 14-year-olds would be open to leek soup, much less making it themself. She must have known you have the heart of a chef and gardener. Bravo for French mamans who encourage culinary bravery!
Kevin Lee Jacobs says
Hi Susan – Thanks so much for watching the video!
Hi Sheri – Juliette inspired my love of French food. She’s 96 years old now, and still going strong. Love her!
Noreen Wenger says
Kevin…..Looking forward to trying your leek soup tonight!
Love making soup. What is that dish you used on stove to hold the large soup spoon? Very handy and the perfect size.
Thank you!
Kevin Lee Jacobs says
Hi Noreen – The dish is a small gratin baking dish. I use the same dish whenever I make Shirred Eggs with Herbs and Garlic (click here for recipe). Let me know how you enjoy the soup!
Linda Wendeborn says
Making this soup at the next legislative dinner party that I am catering. Thanks for sharing! Oh, and the chocolate cake for dessert! What shall I serve as the main course Kevin? Ideas please!
Cherry says
Darling Kevin,I would love to see you do a video on cleaning leeks!!