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Leek and Potato Potage

A smooth and velvety classic soup made with tender leeks, potatoes, and a touch of cream. Perfect for a cozy starter or lightweight meal.

45 minEasyServes 4220 cal/serving

FrenchSoupStovetop and BlenderVegetarianMediterraneanGluten-FreeNut-FreeEgg-FreeSoy-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 3 large leeks, sliced
  • 2 garlic cloves, minced
  • 1.5 lbs Yukon Gold potatoes, diced
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 3 sliced large leeks and 2 minced garlic cloves, cooking for 8 to 10 minutes until soft but not browned.

  3. 3

    Add 1.5 lbs diced Yukon Gold potatoes, 4 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/4 tsp black pepper to the pot.

  4. 4

    Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.

  5. 5

    Remove 1 bay leaf from the pot and discard.

  6. 6

    Puree the soup using an immersion blender until smooth.

  7. 7

    Stir in 1/4 cup heavy cream and warm through before serving.

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Questions

What is Leek and Potato Potage?

A smooth and velvety classic soup made with tender leeks, potatoes, and a touch of cream. Perfect for a cozy starter or lightweight meal. This reference files it under French soup: made on the stovetop and in a blender, rated easy and about 45 minutes start to finish.

How long does Leek and Potato Potage take?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 4 (20 minutes): "Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender."

What can I use instead of leeks in Leek and Potato Potage?

The entry for Leek and Potato Potage calls for 3 large leeks, sliced. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Leek and Potato Potage dairy-free?

Yes. The dairy in Leek and Potato Potage is 2 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Leek and Potato Potage?

One serving (the recipe makes 4) is about 220 calories, with 4 g protein, 30 g carbohydrate and 10 g fat, plus 4 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

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