Potato Leek Soup

Name: Potato Leek Soup (Creamy French Style)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 large leeks, white and light green parts only, chopped and rinsed; 2 lbs Yukon Gold potatoes, chopped; 5 cloves garlic, minced; 3 tbsp butter; 6 cups water; 1 vegetable bouillon cube; 3 sprigs fresh thyme; 1 cup heavy cream; 1/2 lemon, juiced; 2 tbsp crème fraîche; Salt, to taste; Freshly ground black pepper, to taste; Olive oil, for drizzling; 2 tbsp fresh chives, chopped

This creamy potato leek soup is a French classic featuring buttery Yukon Gold potatoes, tender leeks, and fresh thyme, finished with a swirl of crème fraîche and chives. It's a comforting, elegant dish that comes together in under an hour.

🌍French 🏷️Potato leek soup 🏷️Soup 🏷️Leek 🏷️Potato Creamy

🏷️

🏷️Comfort food

-0:00

moribyanonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

3 large leeks, white and light green parts only, chopped and rinsed
2 lbs Yukon Gold potatoes, chopped
5 cloves garlic, minced
3 tbsp butter
6 cups water
1 vegetable bouillon cube
3 sprigs fresh thyme
1 cup heavy cream
1/2 lemon, juiced
2 tbsp crème fraîche
Salt, to taste
Freshly ground black pepper, to taste
Olive oil, for drizzlingoptional
2 tbsp fresh chives, choppedoptional

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Instructions

1
Prepare the vegetables: chop the white and light green parts of the leeks and rinse them thoroughly. Chop the potatoes and mince the garlic.
2
In a large pot or Dutch oven over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
3
Add the chopped leeks to the pot and cook until they are soft and wilted, about 5-7 minutes. Season with salt and black pepper.
4
Add the chopped potatoes to the pot, followed by the water, vegetable bouillon cube, and fresh thyme sprigs.
5
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are fork-tender, approximately 20-25 minutes.
6
Once the potatoes are soft, remove the thyme sprigs. Use an immersion blender to blend the soup directly in the pot until it's completely smooth.
7
Stir in the heavy cream, lemon juice, and crème fraîche. Season again with salt and pepper to your liking.
8
For an extra velvety texture, place a fine-mesh sieve over another pot or bowl and pour the soup through it, using a spatula to press the liquid out.
9
Ladle the finished soup into bowls. Garnish with a drizzle of olive oil, a crack of fresh black pepper, and chopped chives. Serve hot, optionally with grilled cheese for dipping.

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Tips & Notes

Pro tips

Rinse chopped leeks thoroughly in a bowl of cold water to remove soil trapped between layers—this prevents grittiness in the finished soup.
Chop potatoes into uniform 1-inch pieces so they cook evenly and break down at the same rate for consistent texture.
Add lemon juice at the end to brighten the soup's flavor; it balances the richness of cream and adds subtle acidity without making it taste sour.
Stir in heavy cream off the heat to prevent curdling, and let it warm through gently before serving.

Substitutions

Yukon Gold potatoes → russet or red potatoes (texture will be slightly less buttery)
Heavy cream → half-and-half or whole milk (lighter but less creamy)
Crème fraîche → sour cream or Greek yogurt (adds tang; stir in after cooking)
Vegetable bouillon cube → vegetable or chicken stock, 6 cups (omit water; adjust seasoning to taste)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days. Freeze up to 3 months. Reheat gently on the stovetop, add crème fraîche and chives fresh before serving.

Common Questions

Can I make potato leek soup ahead of time?

Yes. The soup keeps refrigerated for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add the crème fraîche and chives fresh when serving.

What's the best way to clean leeks?

Slice leeks lengthwise, then chop. Submerge chopped pieces in cold water and swish gently to remove trapped soil between layers. Drain well before cooking.

Can I substitute heavy cream?

Yes. Use half-and-half or whole milk for a lighter version, though the soup will be less creamy. Crème fraîche or sour cream can replace heavy cream for tanginess.

How thick should the soup be?

After cooking, the potatoes soften and naturally thicken the broth. If you prefer it smoother, blend partially with an immersion blender. Add water if too thick.

Can I freeze potato leek soup?

Yes, freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat on the stovetop. Add crème fraîche and fresh chives after reheating.