Potato and Leek Soup – Beloved Soup of the French

Potato and Leek Soup – Beloved Soup of the French is easy to make and deeply satisfying to eat. This soup’s simpler cousin is also beloved in the USA. It’s sometimes called Poor Man’s Soup, and is made of basic ingredients that even the most modest households always have on hand: onion, potatoes, water, butter, milk, salt and pepper.

Here is a link to a 1938 Depression Era Potato Soup Recipe

I will share our recipe for its French cousin Potato and Leek Soup. The leeks add their mild, onion-like taste to create a third element of flavor to the potatoes and onions. The milk/cream and butter add a lovely finish.

This soup is so delicious and we finished it so quickly that I never stopped to take a picture of the finished product! Next time I make it, which will be soon, I will post a picture of the finished soup. Enjoy this recipe and let me know what you think of your soup!

Potato and Leek Soup – Beloved Soup of the French

Serves 4, Preparation time: 20 minutes, Cooking time: 1 hour

• 1 medium onion, chopped
• 6 tablespoons unsalted butter
• 2 large leeks, clean thoroughly, remove green, finely chop,
• 2 medium sized potatoes (I leave on the peel if I’m using a new or red skin potato) peel and dice
• 5 cups water (this is a good place to use up chicken stock you are trying not to waste as well—and it makes for a richer soup)
• Salt and pepper to taste
• 1/2 cup cream (I used whole milk)

1. Cook onions in 4 tablespoons of the butter until they begin to color to golden.
2. Add the leeks and cook for 5 minutes. Add potatoes, water and/or stock and add salt and pepper to taste.
3. Cover and simmer 1 hour.
4. Mash potatoes to a fine consistency with a hand masher in the pot. Add cream/milk and remaining butter just before serving.

Other Soup Recipes

To explore other yummy soup recipes found on Food for the Ages click on the links below:

• Bean Soup with Pancetta and Greens
• Split Pea and Lentil Soup
• Minestrone Soup

How to Clean a Leeks to Remove the Mud Lurking Within

Cleaning leeks is a must unless you want to chew grit in your soup.

As a gardener, I have planted leek starts during the rain and that’s how they grow, underground, with each additional layer of leek pushing up through the mud to attach to the outer layer.

So here are tips for cleaning your leeks before adding them to your delicious dish: The first step is to cut off the green and just leave the white. You can save the green part of the leek in your fridge and use it in your next brown sauce, chicken stock/bone broth or beef stock.

How to Wash Cross-Cut Leeks

For cross cut leeks, slice them crosswise and soak them in warmish water, vigorously stirring the water with your hands to remove the dirt.

How to Wash Vertical Cut Leeks