Creamy leek and potato soup recipe

Creamy leek and potato soup

Prepare a delicious leek and potato soup for dinner, its creamy texture will delight the taste buds of the whole family!

You can eat leeks almost all year round! In a vinaigrette or quiche in the summer, in a raclette-style gratin in the winter, or in a warming soup in the fall, it really can be used indefinitely. And to combat the cold temperatures, this Creamy Leek and Potato Soup is perfect! It is very easy to prepare and is a real treat for the taste buds. Ultra-gourmet, ultra-creamy, and ultra-delicious, you won’t be able to resist this fall soup!

Recipe Creamy leek and potato soup


  • 300 g of leeks
  • 1 onion
  • 30 g of butter
  • 450 ml of water
  • 300 g of potatoes
  • 1 vegetable bouillon cube
  • 250 g of milk
  • 15 g of heavy cream
  • salt pepper



Wash the leek well, then chop. Peel and chop the onion.


Fry everything in a pan with oil for a few minutes.


Pour in the water, then add the peeled and chopped potatoes and the broth. Mix well and cook for about 25 minutes.


When the potatoes and leeks are well cooked, add the milk and fresh cream, then mix until smooth.


Season with salt and pepper to taste and serve immediately!

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