Irresistible French Potato and Leek Soup

Irresistible French Potato and Leek Soup

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
294 Calories
13g Fat
36g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 294
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 37%
Cholesterol 37mg 12%
Sodium 432mg 19%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 9g
Vitamin C 14mg 70%
Calcium 52mg 4%
Iron 2mg 13%
Potassium 898mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The enduring popularity of potato and leek soup is no mystery. The two vegetables are a perfect pair: Potatoes lend the soup a comforting starchiness, and leeks provide a mild, sweet tang. The French take on this soup, called vichyssoise, involves a generous dash of heavy cream—it's usually a chilled summer soup. You can modify this foolproof, delicious recipe to suit your needs.

Serve it cold in the traditional French manner or, on a chilly winter day, serve it with thick slices of warm, crusty baguette slathered in compound butter.


Click Play to See This Classic Potato Leek Soup Recipe Come Together


  • 2 medium leeks

  • 3 tablespoons unsalted butter

  • 1 1/2 pounds potatoes, peeled and cubed

  • 5 1/2 cups chicken stock

  • 1 small bouquet garni

  • Salt, to taste

  • Freshly ground pepper, to taste

  • 1/3 cup heavy cream

  • Crusty bread for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for potato leek soup recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. If desired, rinse the stalks under running water as well.

    Rinsing leeks in a bowl

    The Spruce Eats / Diana Chistruga

  3. Drain the leeks, dry with a paper towel, and slice into thin, even strips.

    Slicing the leeks on a cutting board

    The Spruce Eats / Diana Chistruga

  4. Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned. This should take about 4 minutes.

    Cooking the leeks in a pan

    The Spruce Eats / Diana Chistruga

  5. Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer.

    Cooking potatoes, leeks, and bouquet garni in a pot

    The Spruce Eats / Diana Chistruga

  6. Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, remove the pan from heat.

    Cooking the potato and leek soup in a pot

    The Spruce Eats / Diana Chistruga

  7. Put aside a few leeks for garnish. Remove and discard the bouquet garni.

    Remove herb bouquet

    The Spruce Eats / Diana Chistruga

  8. Puree the soup until smooth and silky using a blender, food processor, or immersion blender. Do this in small batches, to avoid splatters and burns.

    Blending potato and leek soup

    The Spruce Eats / Diana Chistruga 

  9. Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream.

    Stirring in heavy cream into the soup in the pot

    The Spruce Eats / Diana Chistruga 

  10. Gently heat the soup—avoid boiling it as high temperatures could curdle the cream.

    Soup cooking in a pot

    The Spruce Eats / Diana Chistruga 

  11. Garnish with reserved leeks and serve immediately with a side of crusty bread or a sandwich. Or, if desired, chill the soup in the refrigerator and serve it in the traditional French style.

    Irresistible French potato and leek soup in a pot and in a bowl

    The Spruce Eats / Diana Chistruga 

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender: Hot ingredients may splatter and burn you. To reduce this risk, puree the soup in small batches and cover the top of the blender with a kitchen towel.


This soup is very versatile and can be eaten warm or cold, whichever you desire.

How to Store and Freeze

  • Any leftover soup can be placed in the refrigerator in an airtight container for three to four days.
  • The soup freezes exceptionally well: Transfer the blended potato and leek soup (without the cream) to an airtight container and store up in the freezer for up to three months. When you're ready to eat it, defrost it in the microwave or on the stove, then stir in the cream and garnish with leeks.

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