French Style Roasted Leek and Potato Soup

Last Updated on August 13, 2021 by Michele Tripple

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Roasted Leek and Potato Soup is a classic French soup that is sure to heat up any cold day. This recipe makes a super flavorful and creamy leek and potato soup

Roasted Leek and Potato Soup

My classic Instant Pot potato soup is always one of my favorites, but I may be converted to French cooking after trying this Roasted leek and potato Soup!

serving tray with roasted leek and potato soup, spoons, and bread

And before you get nervous, I know French cooking gets a reputation of being difficult and intensive, but this recipe is super simple!

All you really need to do is cook down your potatoes and leeks with some amazing flavors and blend them all up and stir in some cream. 

You’ll be left with the most smooth, rich and creamy leek and potato soup that just absolutely warms your soul. Top it off with some bacon, chives, and cheese, and serve it up with some bread and you’ve got a home run meal.

overhead shot of roasted leek and potato soup in a white bowl with a border

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Creamy Leek and Potato Soup Recipe

You won’t regret making this deliciously rich and creamy roasted leek and potato soup! It’s an easy preparation and is a hit with the whole family. 

Ingredients

process shot of roasted leek and potato soup
  • 3 large leeks
  • 3 large potatoes
  • 1 yellow onion
  • 4 ½ cups vegetable broth
  • ¼ cup light cream
  • 3 tbsp butter
  • 2 cloves garlic
  • 2 tbsp chives
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cayenne, optional
  • Bacon, for topping
  • Cheese, for topping

The Following Tools Will Be Helpful When Making These!

How to Make Roasted Leek and Potato Soup

blue tall bowl full of roasted leek and potato soup

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • The first thing you’ll want to do is prepare all your vegetables so they are ready and set them aside. Start by washing your leeks and removing the roots and dark green parts.
  • Wash, peel, and chop the potato into 1-inch pieces.
  • Dice your onion, mince your garlic, and gently chop your chives. 
  • Next, place a large stockpot over medium heat and add the butter.
  • Once the butter is melted, add in the onion, garlic, and leeks and cook for about 5 minutes or until softened.
  • Add in the salt, pepper, potatoes, and cayenne pepper and stir together until combined.
  • Cover the pot with a lid and let cook for 5 minutes so the potatoes can begin to soften.
  • Add in the vegetable broth and bring the soup to a boil. When boiling, reduce the heat to a low simmer for 10 minutes.
  • Using an immersion blender or a standard blender, blend the cooked soup mixture until smooth. Return the mixture to the pot if you use a blender.
  • Place the soup over low heat and slowly whisk in the cream. Cook for 3 minutes until the cream is incorporated and the soup is smooth.
  • Top with chives, cheese, or bacon, and enjoy!
white platter with bowl of roasted leek and potato soup and chive garnish

Tips Tricks and FAQs 

  • I love my immersion blender for recipes like this! It makes the most smooth soups and I don’t have to worry about dirtying my whole blender! You can use a blender, though, and it should work well too. Just be so careful while you are pouring the mixture into the blender and back into the pot so it doesn’t splatter and burn you!
  • Need help picking some good leeks? Look for leeks that have a large light green and white section because that’s the part you’ll be using. You can also look at it to make sure that the leek is free of brown spots and has a nice crisp feeling.
  • The cayenne here is totally optional but I think it adds the perfect amount of heat. It’s just enough to give it some spice without feeling spicy. If you are nervous about it, you can also start with a little bit and add more if needed. 
  • If you are planning to use bacon to serve, you’ll want to make it ahead of time so that it has time to cook, cool, and be chopped. There’s nothing worse than finishing your soup and realizing you still haven’t cooked your topping yet!

Storage

Store your soup in the fridge by pouring it into a shallow airtight dish so it can cool evenly and safely. It should last up to 4-5 days if kept cold. 

You can also freeze this soup in freezer-safe storage bags for up to 4 months!

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Yield: 4

Roasted Leek and Potato Soup

bowl of roasted leek and potato soup on a platter with bread and spoons

Roasted Leek and Potato Soup is a classic French soup that is sure to heat up any cold day. This recipe makes a super flavorful potato soup, and the antioxidants in the leeks are a bonus too! 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 large leeks
  • 3 large potatoes
  • 1 yellow onion
  • 4 ½ cups vegetable broth
  • ¼ cup light cream
  • 3 tbsp butter
  • 2 cloves garlic
  • 2 tbsp chives
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cayenne, optional
  • Bacon, for topping
  • Cheese, for topping

Instructions

  1. The first thing you’ll want to do is prepare all your vegetables so they are ready and set them aside. Start by washing your leeks and removing the roots and dark green parts.
  2. Wash, peel, and chop the potato into 1-inch pieces.
  3. Dice your onion, mince your garlic, and gently chop your chives. 
  4. Next, place a large stockpot over medium heat and add the butter.
  5. Once the butter is melted, add in the onion, garlic, and leeks and cook for about 5 minutes or until softened.
  6. Add in the salt, pepper, potatoes, and cayenne pepper and stir together until combined.
  7. Cover the pot with a lid and let cook for 5 minutes so the potatoes can begin to soften.
  8. Add in the vegetable broth and bring the soup to a boil. When boiling, reduce the heat to a low simmer for 10 minutes.
  9. Using an immersion blender or a standard blender, blend the cooked soup mixture until smooth. Return the mixture to the pot if you use a blender.
  10. Place the soup over low heat and slowly whisk in the cream. Cook for 3 minutes until the cream is incorporated and the soup is smooth.
  11. Top with chives, cheese, or bacon, and enjoy!

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