LEEK AND POTATO SOUP

The simple and creamy leek and potato soup is a French classic that my whole family loves! It's easy to make and delicious

I've been on a run of French cuisine lately, and this delicious soup still hits the place for dinner in our family. If you like soup recipes, I have dozens of excellent ones like easy lasagna soup or this perfect corn chowder.

Two bowls of leek and potato soup topped with thyme and cream and parsley on the side.

I love the simplicity of this leek and potato soup and it's absolutely perfect for a cold winter day!

pour que nous puissions profiter des restes tout au long de la semaine. so we can enjoy the leftovers throughout the week. Don't miss my instructions to adapt it to the slow cooker and instant pot or any dietary restrictions.

WHAT YOU'LL NEED: 

Leeks: Choose big and crunchy. Cut the dark green stems so that you end up with the white and light green end. Potatoes: Yukon gold is preferred, but red potatoes could also be used.

Bacon: Bacon is first sautéed to make fat and add tasty bacon fat to sauté potatoes and leeks. Bacon can be omitted from the recipe, if desired.

White wine: optional, but the alcohol cooks and adds a great depth of flavor!

Fresh thyme or dried substitute. Laurel leaves Chicken broth: Chicken broth or vegetable broth would be fine.

Thick cream: or replace whole milk or half and half.

HOW TO HATE THE LEEKS:

 1. Cut off the ends. Cut the small root end of the leek and the thick dark green leaves.
2. Rinse. Rinse the remaining light green and white leeks with water, checking for dirt in the cracks.

3. Chop. Finely chop the leeks, as you would with onions or celery.

Three whole leeks, then the dark green stems cut and the chopped leeks on a cutting board.

HOW TO MAKE LEEK SOUP AND POTATO: 

1. Cook the bacon. In a heavy saucepan, melt butter and add bacon. Cook the bacon until crisp and the fat is melted in the pan.

2. Add leeks and potatoes. Cook until leeks are tender.

Four photos of process to make a soup of leeks and potatoes in a frying pan, including sautéed bacon, potatoes and leeks added, broth and seasonings, then mixed and incorporated cream.

3. Add white wine, broth, bay leaves and thyme. Simmer until potatoes are very tender. Mix the soup with a starter blender until creamy with only a few pieces.

4. Add cream. Remove from heat and allow to cool slightly before adding cream (so it doesn't quail)

Taste and season with extra salt and pepper, if necessary, or a pinch of crushed red pepper or hot sauce, if desired.

5. Serve. Before serving, allow the soup to cool slightly as it will also thicken slightly as it cools.

A ladle spoon soup of leeks and potatoes in a white cast iron pot.