The Classic French Potato Leek Soup Recipe
This is one of my favorite soup recipes of all time. The slightest hint of rain is enough excuse for me to run to the store to grab some leeks and make this delicious soup. I learned this recipe from my time working at Brasserie Mon Chou Chou the #1 French Restaurant in San Antonio. Chef Laurent Rea who trained under the legendary Paul Bocuse personally taught me this simple and delicious recipe. When I was at the restaurant I rejoiced when it was time to make the soup and my co workers would be excited to taste. After making this soon week to week I began to tweak the recipe slightly, adding my own flair (Sorry Chef Laurent). I found that adding a hint of curry powder and cumin elevated the savoriness of this soup and took it to the next level. I hope you find this recipe easy and fun and most of all delicious!
Chef’s Tip:
For extra flavor, use leek stock instead of water! Simmer the leek roots and dark green tops in water for 30 minutes, then strain and use it as a flavorful base for your soup.
How to Clean Leeks Properly:
Cut off the roots and dark green tops of the leeks and discard (or save for stock).
Slice the leeks lengthwise, then chop them into small half-inch squares.
Place the chopped leeks in a large bowl filled with water.
Gently agitate the leeks in the water to remove any dirt.
Carefully lift the leeks out of the water (do not pour the water out, as the dirt will resettle on the leeks).
Repeat this cleaning process until no dirt remains. Leeks can be very dirty, so don’t skip this step!
Tools Needed:
Chef’s knife
Cutting board
Blender
Medium pot
Cooking spoon or spatula
2 large bowls
Yield: 9 cups, 5-6 servings
Ingredients:
Leeks: 5-6
Russet potatoes: 2
Butter: 8 oz. (cut into small cubes)
Onion: 1 (diced)
Vegetable oil: 1 oz
Water: 1.5 quarts
Heavy cream: 4 oz (adjust for desired smoothness)
Salt: to taste
Cumin ½ Tbsp (optional)
Curry Powder ½ Tbsp (optional)
Instructions:
Prep:
Remove top and roots of leeks
Slice leeks down the middle and chop into ½ in cubes (uniform size is not necessary)
Clean leeks (refer to the above guide)
Peel and cut the potatoes into small cubes (uniform size is not necessary)
Dice the onion.
Cooking:
Heat a medium to large pot over medium heat.
Add vegetable oil and the diced onion, along with a pinch of salt. Cook for 2-3 minutes or until the onion becomes translucent.
Add optional curry powder and cumin.
Add the cleaned leeks to the pot with another pinch of salt. Cook gently for 6-8 minutes until the leeks soften and turn translucent.
Add the butter and cook until fully melted and incorporated.
Pour in 1.5 quarts of water and add the cubed potatoes. Gently simmer on medium-low heat until the potatoes are fully cooked and tender (about 15-20 minutes).
Once the potatoes are cooked, add the heavy cream.
Use a blender to blend the soup until silky smooth. You can add more water or cream to achieve your preferred consistency.
Taste and adjust seasoning with salt if necessary.
Enjoy your smooth, creamy, and Delicious Classic French Potato Leek Soup!
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