We don’t often think of French food when we talk about the Mediterranean diet. But parts of France are indeed on the Mediterranean Sea, and many French recipes follow basic Mediterranean diet principles. Potato Leek Soup is a classic French meal that fits this category nicely.

On the Mediterranean diet, we don’t often cook with heavy cream. In this recipe, you can feel free to leave it out. The potatoes will make this soup plenty thick and creamy. But the added cream adds a silky feel, so we’re including it here. We’re only using a 1/4 cup, so it doesn’t add too many calories.

When choosing leeks, try to find leeks that have a large white portion. Two should be sufficient. If your leeks have a small white portion, and are mostly green, you may want to use three.

Use everyday russet potatoes for this soup. You want the type of potato that falls apart easily to get that creamy texture. Other types of potatoes are often too waxy for this recipe. To get that creamy texture, I use a potato masher to break up the potatoes. I like it thick and chunky. If you prefer a smoother soup, you can use a stick blender to process it right in the pot.

I hope you enjoy this Potato Leek Soup recipe. This hearty soup is perfect on cold nights. It’s filling, delicious, and highly satisfying.

potato leek soup

Potato Leek Soup

Donna
This creamy soup makes a satisfying hearty meal in the colder months.
Prep Time 15 mins
Cook Time 40 mins
Course Main Course, Soup
Cuisine French

Ingredients
  

  • 2 large leeks sliced, white and light green part only
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 4 large russet potatoes cut into 1-inch pieces
  • 4 cups chicken broth
  • 1.5 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup heavy cream optional

Instructions
 

  • Thoroughly rinse sliced leeks in cold water. Leeks can be very dirty. Drain.
  • In a soup pot, add leeks, garlic, and butter, and saute over medium heat until leeks are soft, about 8 minutes.
  • Add potatoes, broth, and water. Turn heat up to high and bring to a boil.
  • Reduce heat, and simmer with the lid on for 30 minutes, or until the potatoes are soft and falling apart.
  • Turn off heat. With a potato masher, break up the potatoes. You should have a thick, chunky consistency. Add salt, pepper, and heavy cream. The cream is optional. Stir thoroughly to combine.
  • Serve with homemade rosemary croutons.

Notes

If you like a smoother soup, you can use a stick blender in place of the potato masher.
To make this soup vegetarian, substitute vegetable broth for the chicken broth.
Keyword leek, potatoes, soup

potato leek soup

Potato Leek Soup close up