Leek and Potato Soup (My take on one of the most Popular French Soups)
The leek and potato soup is well known and loved French recipe. It is one of the most delicious and creamy soups I’ve ever tasted. It is popular in the United States, Scotland, and Ireland. The main ingredients are potatoes, leeks butter and cream. The recipe is simple, but it tastes so rich and silky. The main herb in this soup is thyme, which goes so well with the leeks and the potatoes. Americans like to the soup with bacon bits and grated Cheddar. That is a genius addition to the recipe. I absolutely believe that bacon and cheese can make anything taste better.
How is my recipe different than the original?
In this blog post I’m sharing my interpretation of the leek and potato soup. I’m going to tell you how I prepare it for my family. The biggest difference from the original is that I use the bacon fat to cook the onion and leeks. In the original recipe, the first step is to melt some butter and cook the leeks and onion in it. In my recipe the first step is to cook the bacon that I use for topping. To the bacon fat I add some butter and then I cook the chopped onion and leek in it. This adds so much flavor to the soup. Another reason why I decided to use the bacon fat as cooking fat is because I don’t like to waste anything. Bacon fat adds flavor, saltines and smoky notes to the soup. It is not smart to throw it away.
Helpful tips for making the leek and potato soup
Wash the leeks very well. Sometimes there is a lot of dirt between the leaves. I peel the top leaves and rinse them under cold running water. Then I slice the leeks to rounds and I add them to a bowl of water. Toss them around in the water until the dirt falls at the bottom of the bowl. Drain the water through a colander and rinse one more time. You can pat them dry with a towel before adding them to the hot fat because they might splatter.
For this recipe I used homemade chicken broth or stock. I usually make it with chicken carcass. You can read how i make it here.
If you don’t have na immersion blender you can blend your soup in another type of blender or a food processor.
In every one of my recipes, I ask you to taste and adjust the flavors to your liking. That is why the salt and pepper are always to taste.
Store leftover soup in a pot with lid in the refrigerator for 3-4 days. If you have any leftover topping of bacon and cheese keep it in an airtight container in the fridge for 3-4 days.
Leek and Potato Soup
- Immersion blender
- 5 bacon strips cut to small cubes
- 1 Tbsp butter
- 1 cup chopped onion coarsely chopped
- 3 leek stalks coarsely chopped
- 6 cups chicken broth/stock (about 1½ quart) I use homemade
- 2 lbs russet potatoes peeled and sliced to an inch sized slices
- 2 Tbsp fresh thyme leaves
- ½ cup heavy cream
- salt and pepper to taste
- 1 cup shredded cheddar
- Cut the bacon to small cubes. Preheat a soup pot to medium-low heat and cook the bacon bits. Once they are golden brown remove them on a plate lined with paper towel. Leave the bacon fat in the pot and add 1 Tbsp of butter.
- Once the butter is melted add the cut onion and leeks. Add some salt, stir and cook for 2-3 minutes or until the onions are slighly softer and translucent.
- Add the broth tho the pot and bring to boil. Check for seasoning and add salt and pepper if needed.
- Once the broth is boing add the cubed potatoes, and the thyme to the pot. Reduce the heat to low and simmer for about 10-15 minutes (or until the potatoes are fork tender). Stir occasionally.
- Once the potatoes are cooked use and immersion blender to blend the soup until smooth.
- Add the heavy cream bring to simmer and remove from the stove top. Taste for seasoning and adjust if needed.
- Serve the soup with freshly grated Cheddar, bacon bits and thyme leaves.
- Store any leftovers in the refrigerator for 3-4 days in a covered pot.