potato soup
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Hearty potato soup with leek

Hot potato soup is twice as good on cold, rainy days or simply when the weather is foul! Our version has just a few ingredients, and this dish is even tastier when made with home-grown produce

Table of content

Potato soup


Serves four people:

  • 1 kg of floury potatoes
  • 1 leek
  • About 300 ml of milk
  • 1 cup of cream
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • A little grated nutmeg
  • Dried herbs (e.g. thyme, Herbes de Provence), a little parsley
  • Salt, pepper
  • 1 baguette

Potato soup


Wash and peel the potatoes, then wash the leek and slice into rings. Peel the garlic and chop finely (or crush it).     

Heat salted water in a large pot and add the potatoes to cook until soft. Remove the pot from the stove when the potatoes are cooked and leave a little cooking water in the pot instead of pouring it all away. Mash the potatoes into small pieces in the pot by hand. Add the garlic or crush it in and put the pot back on the stove.

Stirring constantly, add the milk and cream when the soup thickens (and more water, if needed) until you achieve the desired thickness and texture. Season to taste with nutmeg, herbs, salt and pepper. Add the leek, cook for a few more minutes and hey presto! Garnish the soup with some parsley before serving.

Cut the baguette into slices and serve with the soup. If you like, cut the bread into cubes and fry in a pan with a little olive oil on a medium heat to make croutons.

Bon appétit!