I simply love making soup. They are such a great way to get vegetables into your diet and are really super easy (I confess, I love that they taste even better the next dayย โ yay leftovers!). Potato Leek soup is a classic French soup called “Potage Parmentier” perfected by who other than Julia Child. The name seems daunting but the recipe is not! What a way to wow your guests for a nice lunch or as a start to a cozy Fall meal.
I skipped the cream and butter to lighten it up, and happened to use potatoes fresh from our garden โ what a treat! If you find that the soup is a bit thick just thin it down with extra stock or milk (or if you want it a bit richer go ahead and use a bit of cream, I’m not watching!). The croutons really do make the soup.
POTATO LEEK SOUP
Ingredients:
- 2 Tbsp. olive oil
- 2 large leeks, sliced into coins and rinsed
- 2 celery stocks, diced
- 2 garlic cloves, crushed
- 1/2 cup dry white wine
- 2 quarts (900ml) of chicken or vegetable stock
- 4 russet potatoes, peeled and cut into 1″x1″ pieces
- 2 bay leaves
- 2 tsp. chopped fresh thyme
- 1 1/2 cups homogenized milk
- salt & pepper to taste
Directions:
- In a large heavy pot, heat the olive oil over medium heat. ย Add the leeks and celery and cook until they start to go transparent and soften, about 4 minutes. ย Add the garlic and cook for an additional 2 minutes until the garlic is fragrant: be careful not to burn the garlic. ย Add the wine and cook for an additional 2 minutes.
- Add the stock, potatoes, bay leaves and thyme and simmer over low-medium heat until the potatoes are soft and fully cooked, approximately 30 minutes.
- Remove the bay leaves, stir in the milk, and blend until smooth using an immersion blender. ย Season with salt and pepper to your liking and top with the croutons (recipe below), a sprig of thyme and fresh grated parmesan.
PARMESAN THYME CROUTONS
Ingredients:
- 1 day-old baguette, diced into 1/2″ squares
- 1/4 cup olive oil
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 1 clove of garlic, crushed
- 1/2 tsp. sea salt
- 3 Tbsp. fresh grated parmesan
Directions:
- Preheat the oven to 350F
- Line a baking sheet with parchment paper.
- Place the diced baguette in a large bowl. ย Combine olive oil, thyme, rosemary, salt and garlic in a separate bowl and toss with the baguette until evenly coated.
- Spread the baguette evenly on the baking sheet and sprinkle the grated parmesan evenly over the croutons. ย Toss them with your hands until the parmesan has coated the croutons.
- Bake for approximately 20-30 minutes, tossing occasionally to make sure that they are evenly browned. Cool before serving over the soup.

Made this comforting soup with a substitution of non-dairy milk, along with gluten-free croutons and the family gobbled it up! Your recipes are such an inspiration, and remind me of my childhood. ๐
Thank you, thank you!!! Great feedback!!
Going to make this soup this weekend, can’t wait!
Wow ~ your photography alone inspires me to make this ๐
Comfort food at its finest!! A slow start to the week, yet I knew I could count on one of your recipes to feed us our veg and keep us warm with all the snow outside. Thank you!!!
Which non dairy milk would be a good substitute for this soup? Thanks Tori