Falling Leaves & Changing Seasons: A Cozy Leek and Potato Soup Recipe
With the trees in full display it's time to settle into some cozy seasonal soup recipes, and my go-to is always leek and potato soup. This classic French soup recipe is incredibly simple and comes together in less than thirty minutes. So you can enjoy the comforts of fall without the stress. So settle in and create the ultimate homemade autumn soup recipe.
FOOD
10/21/20253 min read
Embracing the Changes
As the beauty of summer fades and the glorious swan song of autumn begins, it's hard not to get swept up in the incredible fleeting beauty of the seasons changing. For me, I truly love summer. The pure joy of it, no school, summer vacations, hours and hours of sunshine, ice cream. I can think of so many wonderful memories that involve embracing all that summer has to offer. And yet, it's gone all too quickly. The kids start school again, the leaves start changing, crisp air blows in, and it's time for jackets all over again. But there's a beautiful ritual to it. Every morning I wake up and love the golden and crimson hues of the maples in my hometown and I try to not think about the impending snow.
But enough with the melodrama, let's get down to some of the best parts of fall, soup recipes! My absolute favorite is leek and potato soup. I've made it so many times I truly think I may be able to do it with my eyes closed. Would I perhaps lose a finger or two, maybe, but it'd be worth it!
This recipe has very few ingredients and takes up very little of your time. If ever there was a recipe that I could guarantee that you couldn't screw up, it'd be this one. You sweat some chopped leeks and garlic, add some chicken stock and potato chunks, blend and add thyme and salt, that's it. No stress, no ingredients you don't know, no techniques that sound out of reach. A truly approachable and comforting dish.
Potage Parmentier
Potatoes have a checkered past at best, but one of it's champions was Antoine-Augustin Parmentier. He was a French pharmacist and agronomist who promoted the potato as a source of incredible dietary value. You may know this soup as Vichyssoise, which is the chilled summer version and equally delicious. But for me personally, leek and potato soup is best enjoyed warm and comforting on a crisp October evening surrounding in glowing candlelight (kids may or may not be running around me but it's still delicious).
If nothing else, potage parmentier highlights the beauty of rustic French cuisine. It's doesn't have to be complicated, it just has to be delicious. And this recipe hits all of those notes perfectly.
Leek and Potato Soup
For this recipe you'll need:
3-4 leeks (or one bunch from the grocery store)
3-4 medium potatoes (I use Yukon Gold myself but you could use Russet in a pinch, the texture and flavor will be a little different. For the Yukon Golds I just cut them up into about 1-2 inch cubes and I don't even peel them since you'll be using a hand blender once they're cooked. But for Russets I'd recommend peeling them and then cutting them into 1-2 inch cubes)
1 tbs of chopped garlic
3-4 tbs butter
4 cups (or one container) of chicken stock (I get mine from Costco)
1/2 cup half and half
Salt and Thyme to taste
Instructions:
Begin by cutting your leeks in half and thoroughly cleaning them beneath running water. Leeks are notoriously filled with dirt just based on how they're grown so close to the soil. So please be sure to clean them thoroughly and make sure all the dirt is rinsed away. Once your leeks are cleaned, begin slicing them into about one inch sections.
And when that task is completed add 3-4 tbs of butter into a heated enameled cast iron pot such as a Le Creuset. After the butter has melted add your leeks and stir occasionally for about 5 minutes until the leeks are nice and a warm shade of green. I would recommend that you use just the bottom 2/3s of the leek as the top very green section can get woody and not only change the color of your soup but also the flavor.
When your leeks are just about warmed and ready add in the chopped garlic and stir constantly for about a minute. Then add in all the chicken stock and diced potatoes. You'll then cover this and let sit on a simmer for about 20 minutes or until the potatoes are cooked through.
When everything is all cooked through add in your seasonings and emulsify with a hand blender until creamy. Then add in the half and half to amplify the creaminess of this soup. Your dish should be a nice off white color and smooth consistency.
If it's more the texture of mashed potatoes add more half and half and chicken stock until you reach the right texture. Serve warm with crusty bread for a complete French experience.
