A bowl of velvety leek-and-potato soup is the definition of weeknight comfort. This streamlined French staple uses everyday ingredients, yet tastes restaurant-worthy. Below you’ll find chef tips, smart substitutions, FAQs, and a condensed recipe card for quick cooking. Subtle, U.S./Canada-friendly phrasing is used for search, while staying true to classic technique.

Based on my YouTube video — with a few small adjustments since publication for better balance (less salt), a silkier texture (a touch more broth), and clearer doneness cues.

Why You’ll Love This Recipe

Silky, not gluey: Medium-starch potatoes (Yukon Gold-style) and enough stock (about 5 cups) keep the purée lush and pourable.
Clean leek flavor: Less onion, gentle sweating, and no browning protect the soup’s sweet, green perfume.
Flexible: Vegetarian, dairy-free, and gluten-free options included.
Meal prep dream: Chills and reheats beautifully; great for lunches.

Ingredients (Imperial + Metric)

400 g (14 oz) leeks — white & tender green parts, cleaned and thinly sliced
500 g (1.1 lb) potatoes — Yukon Gold/Agata, peeled & diced 2–3 cm (1 in)
100 g (3.5 oz) onion — thinly sliced
30 g (2 tbsp) unsalted butter, plus 10–15 g (1–1½ tbsp) to finish
1.25 L (5 cups) low-sodium chicken broth — or vegetable broth
6 g (1 tsp) fine sea salt, then adjust at the end
White pepper, to taste
Optional: 1 bay leaf (remove), 50–100 ml (3–6 tbsp) heavy cream to serve

Garnish ideas: snipped chives, a drizzle of cream or melted butter, or crisp homemade garlic croutons.

Step-by-Step (Method Notes From a Chef)

Prep the vegetables
Split leeks lengthwise, fan under running water to remove grit; slice whites and pale greens. Peel and dice potatoes; briefly rinse to remove surface starch (prevents gumminess).

Sweat without color
In a large pot over medium heat, melt 30 g butter. Add onion; cook until translucent, no browning (2–3 min). Add leeks; cook 3–4 min more, still pale and sweet.

Simmer
Add potatoes, broth, salt, and bay leaf if using. Bring to a simmer; cook 20–25 min until a potato cube crushes easily against the pot side.

Blend & balance
Remove bay leaf. Blend with an immersion blender until perfectly smooth. If using a stand blender, vent the lid to release steam. Stir in 10–15 g butter to finish; adjust salt and pepper. Thin with warm broth or milk to a velvety, pourable consistency.

Serve
Ladle into warm bowls. Finish with cream (optional), chives, or croutons. Pair with Parisian Potatoes or a crisp Classic Carrot Salad.

Pro Tips

Texture target: The soup should coat a spoon but still pour. If it stands up like mashed potatoes, whisk in more warm broth.
Leek control: Too much dark green turns the soup fibrous and khaki-colored; keep to tender greens.
Flavor depth: A tiny pinch of nutmeg or a bay leaf during simmering adds subtle complexity (remove before blending).
Dairy-free: Replace butter with olive oil; finish with extra-virgin olive oil for fruitiness.

Substitutions & Variations

Vegetarian: Use vegetable broth; finish with olive oil or a splash of oat/almond milk.
Creamy Vibes (Vichyssoise-ish): Chill thoroughly and serve cold with cream stirred in.
Extra body: Add 1 small diced potato (≈150 g / 5 oz) for an ultra-lush texture.
Onion-free: Replace onion with more leeks (add ~80–100 g).

FAQs

Can I freeze Potage Parmentier?
Yes. Cool, portion, and freeze up to 2–3 months. Thaw gently and whisk while reheating; add a splash of broth to loosen.

Why did my soup turn gluey?
Over-blending high-starch potatoes or using very waxy potatoes can make it gummy. Use medium-starch varieties and an immersion blender; stop once smooth.

Can I use water instead of stock?
You can, but the broth adds roundness. If using water, finish with a little butter and adjust salt carefully.

What’s the difference between Potage Parmentier and Vichyssoise?
Parmentier is traditionally served hot and can be dairy-free; Vichyssoise is often served cold with cream.

What do I serve with it?
Try Homemade Brioche, Greek Salad, Authentic Belgian Fries, or a second course like Classic French Onion Soup to make it a French bistro menu at home.

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