Leek and potato soup
A classic of French family cooking.
495 K 4.8/5 (78 reviews)
45 min.
Easy
12 people
8 IngredientsLast modified on: October 3rd 2010
For 12 people, you will need:
- 1
3 litres potatoes - 2
9 leeks - 3
92.88 ml butter - 4
6 chicken stock cubes - 5
6000 ml water - 6
3 shallots - 7
fine (or table) salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Peel 3 litres potatoes.
Stage 2 - 5 min.
Cut into small pieces, wash and dry in a towel.
Stage 3 - 10 min.
Wash 9 leeks.
Stage 4 - 3 min.
Cut into small pieces.
Stage 5 - 2 min.
Stage 6 - 2 min.
Add the potatoes and leeks, mix well.
Stage 7 - 2 min.
Add 6000 ml water and 6 chicken stock cubes.
Stage 8 - 10 min.
Cook with the lid on until the potatoes are soft (well cooked).
Stage 9 - 3 min.
Blend to give a really smooth soup.
Stage 10
Taste to be sure that's sufficiently well salted, add pepper if you like it.
Serve as it is or with a dash of cream and/or croutons (small pieces of toasted or fried bread).
Serve as it is or with a dash of cream and/or croutons (small pieces of toasted or fried bread).
Remarks
For a richer version, you can , before blending, add 300 ml liquid cream.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 730 RDI=70 % | 80 RDI=10 % | 4,040 RDI=200 % | 16,930 RDI: 200 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 1 RDI=0 % | 80 RDI=4 % | 330 RDI: 4 % |
| Per person | 8 RDI=3 % | 60 RDI=6 % | 6 RDI=1 % | 340 RDI=20 % | 1,410 RDI: 20 % |
How much will it cost?
- For 12 people : 8.65 €
- Per person : 0.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Quick courgette soup with cheese, Du Barry soup, Mint and chocolate cream, Langoustine sabayon tart, Franche-Comté sticks, ... See them all 136
Potatoes
Like these other recipes: Hearty potato and ham gratin, Grandma's salad, Potato and broccoli gratin, Truffade, Baked potatoes with poached egg and tuna sauce , ... See them all 83
Butter
Like these other recipes: Yeast-based flaky dough (for croissants), Langoustine and leek tarts, Gratin of chicken with rice and sautéed mushrooms, Montbenoit's canapés, Ardéchois, ... See them all 476
Leek
Like these other recipes: Fisherman's Ragout, Leek and egg frichti, Leek and tuna loaf, Smooth mixed vegetable soup, Creamy cauliflower with smoked salmon, ... See them all 73
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015402 K3.3 55 min.
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche. October 13th 2010379 K 15 3 hours 9 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment... July 25th 2017149 K4 15 min.
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them! March 21th 2011222 K 24.6 5 hours 15 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020357 K3.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.