Leek, potato and asparagus soup
Leek and potato soup or potage parmentier if you are French
Leek and potato soup is a classic French soup with frugal peasant roots. Leek and potato soup reminds me of the old folk tale "Stone Soup." In it's very basic version, leek and potato soup can be made from almost nothing - merely leeks, potatoes and water. These simple ingredients combine to make a wonderously satisfying and comforting soup. A few extra ingredients, say some salt and pepper, a bit of thyme, a dab of butter and a splash of cream and now you have really got something.
Plenty of variations
You can doll leek and potato soup up further with whatever veggies you have in the fridge, asparagus, roasted red peppers, broccoli, zucchini, carrots, beets, spinach or watercress, and the soup takes on a whole other dimension. You can leave the leek and potato soup chunky, or puree all of it until it is silky smooth, or puree just a cup or two to thicken the broth. Pureed, chilled and with some added cream, leek and potato soup transforms into vichyssoise, the best thing you can eat on a hot summer night. Leek and potato soup is amazingly versatile and so simple to make.
Leek and potato soup is a perfect meatless Monday recipe. And did I mention there may not be a cheaper meal on the planet?
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- See my post on how to properly clean leeks.
- See my recipe for Asparagus, leek and potato soup for a pureed version with very similar ingredients, with a very different outcome.
- Serve a big bowl with crusty bread for a light meal, or serve a smaller portion as a starter.
Leek, potato and asparagus soup
Leek and potato soup, a French soup with humble beginnings makes for a comforting and satisfying meal. In this version we add asparagus for a little extra color, flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- 4 T unsalted butter
- 6 leeks, washed and sliced (white and 1″ of light green part)
- 1 T fresh thyme
- 2 bay leaves
- 3 pounds yukon gold potatoes, diced in 3/4″ cubes, skin on
- 6 cups water, vegetable or chicken stock
- 2 pounds asparagus, cut into 1” segments
- 1/4 cup cream (optional)
- Salt and pepper to taste
- 3 T chives, chopped
- Melt butter in a dutch oven or similar heavy-bottomed pan. Add leeks, thyme and bay leaf and saute for about 10 minutes, until leeks are soft.
- Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 – 12 minutes.
- Remove 1 1/2 cups of the soup and puree in a blender. Set aside.
- Add asparagus segments to the soup and cook 2 – 3 minutes until asparagus is bright green and tender. Stir in pureed soup and season with salt and pepper. Remove from heat and stir in cream. Adjust seasoning.
- Serve in individual bowls with chive garnish.
THIS SERVES WELL WITH
love this soup! how does it freeze? Which wine do you recommend to pair with it?
Hi Julie, I’m glad you are enjoying this soup. If you plan to add cream, don’t add it to the portion of the soup you plan to freeze. I would drink a nice crisp California Sauvignon Blanc. Another nice accompaniment would be my my Best Garlic Bread. It is just about the best thing you can do with a baguette! And no butter needed!