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Leek and Potato Soup

Leek and Potato Soup

A classic, velvety soup with the flavors of potato and leek.
5 from 13 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine French
Servings 6 or more


  • 3 tablespoons butter
  • 3 cups sliced or minced leeks (white parts only, or onions, or a combination of both)
  • 3 tablespoons flour
  • 2 quarts hot water (or 4 to 6 cups water plus milk added at end of cooking)
  • 1 tablespoon salt
  • ground black pepper (to taste)
  • 1 cup tender green part of the leeks (sliced or minced)
  • 4 cups potatoes, peeled, and roughly chopped (about 1 1/2)
  • 1/3 to 1/2 cup heavy cream or sour cream
  • 2 to 3 tablespoons butter (optional )
  • 2 to 3 tablespoon minced fresh parsley and/or chives


  • Melt butter over moderate heat in a 3- to 4-quart heavy-bottomed saucepan. Stir in the leeks and/or onions, cover pan, and cook slowly for 5 minutes without browning.
  • Blend in the flour, and stir over moderate heat for 2 minutes to cook the flour without browning. Remove from heat, let cool a moment, and gradually beat in a cup of hot water. Blend thoroughly with the flour and vegetables, then stir in the rest of the water. Note: If you want to use milk, add it at the end of the cooking - it will curdle if you add it now.) I used 6 cups water now and 2 cups milk at the end.
  • Stir in the salt and pepper, optional green of leeks, and the potatoes. Bring to a boil, and simmer partially covered for 40 minutes, or until vegetables are thoroughly tender.
  • For a peasant-type soup, mash the vegetables in the pan with a mixing fork or potato masher. For a smoother texture, put through medium blade of a food mill. I used an immersion blender and it worked perfectly.
  • "Final enrichments": To serve the soup, stir in the milk if using, and blend in as much of the cream/sour cream as you wish. Add salt and pepper to taste. Off heat, stir in the extra butter if desired. Decorate each serving with more cream/sour cream and a sprinkling of herbs.


Source: From Julia Child's Kitchen
You're Gonna Bake It After All
Keyword French, gluten free, soup, vegetarian