• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ten Pound Cake Company

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Sauces & Condiments
    • Pasta
    • Desserts
    • Cheesecakes
    • Soup
    • Vegetables
    • Baking
    • Main Course
    • Salad
    • Sandwiches
  • About
  • Contact
  • Search
  • Search

Home » Featured

Creamy Leek, Potato, and Parmesan Soup Recipe

May 9, 2023 by Julie Leave a Comment

Share this Recipe
Jump to Recipe Print Recipe

Jump to RecipePrint Recipe

Silky smooth with a velvety texture, this Creamy Leek, Potato, and Parmesan Soup Recipe is a quick and easy meal.  Mild flavored leeks and potatoes are combined with a few flavor enhancers to create a delicious soup.

Two green bowls of leek and potato soup with a bowl of croutons to the side and a Dutch oven behind. this recipe

Creamy Leek, Potato, and Parmesan Soup

Savory croutons tossed in everything bagel spice are a delish surprise.  Ramps are in season and I was lucky to find some in the grocery store.  Sprinkle a few minced ramps, green onions, or chives on top of the soup for another layer of onion flavor.  

Why make Creamy, Leek, Potato, and Parmesan Soup?

  1. This is a quick and easy soup recipe.  In less than 45 minutes you will have a hot, nourishing bowl of creamy soup.
  2. Add your favorite garnishes.  Adapt the flavor of the soup to your liking by adding different garnishes.
  3. Need a vegetarian recipe?  Switch the chicken stock to vegetable stock.
  4. Here is another easy vegetable soup recipe - https://tenpoundcakecompany.com/oven-roasted-carrot-and-shallot-soup/
An overhead shot of two bowls of soup with garnishes to the side.

Delicious Garnishes

What are leeks?

Leeks are a member of the onion family known as alliums.  Other members of this family are shallots, garlic, and scallions.  They may look like scallions and are similar since they both have a white bulb that grows underground and a leafy green top.  However, they are different in a few key ways.  The green tops of scallions are edible.  The dark green tops of the leeks are removed in most recipes.  Technically they are edible but the texture is fibrous and tough.

The white part of a leek is a cylindrical stalk of leaf sheaths that are bundled together.   You can include the light green part of the leek when preparing them for a recipe.

Cleaning Leeks

Because the white bulb of a leek is underground, you will often find dirt and grit among the layers of the stalk.  Rinse leeks under cool running water or submerge them in a bowl of cold water.  If the leeks are very dirty, it may take a couple of turns to remove all the grit.

How to Add Flavor to Creamy Leek and Potato Soup Recipe

Both leeks and potatoes have a mild flavor which can lead to a bland soup.  To make a flavorful soup, there are a few ingredients you can include to add a little personality.

  1. Cheese - It is helpful to add cheese with a pungent flavor.  Just make sure the cheese you choose is a compliment to both leeks and potatoes.
  2. Fresh Herbs - Use your favorite herbs such as thyme, rosemary, chives, or dill.
  3. Acid - Acid will help cut through blandness by providing some contrast.  Not much is needed, maybe 1-2 teaspoons.  A little goes a long way.   Vinegar such as white balsamic or apple cider can be very complementary.  A squeeze of lemon juice not only adds brightness but can also help to reduce the amount of salt that is needed.
  4. Dairy - Opt for a dairy product that has a tang such as sour cream, yogurt, or buttermilk.

Soup Ingredients

Ingredients for soup recipe include leeks, Yukon gold potatoes, garlic, thyme, and parmesan cheese.

Soup Ingredients

  • Leeks - 6 leeks
  • Garlic - Add another layer of flavor from the allium family with 5-6 large cloves.  This is a garlicky recipe.
  • Olive Oil - Fruity olive oil helps when slowly sweating the leeks.
  • Yukon Gold Potatoes - You can also prepare the recipe with red-skinned potatoes.  Waxy potatoes work best.
  • Anchovy Paste - Don't discount this ingredient.  Just a teaspoon adds a savory depth of flavor.
  • Fresh Thyme Leaves - Fresh herbs add some brightness.
  • Parmesan Cheese - Use the best you can buy.  Parmesan adds nuttiness with a slight pungent touch.
  • Chicken Stock - I used chicken stock for flavor but it can be substituted with vegetable stock.
  • Sour Cream - For a little tang and creaminess.
  • Spices - A bay leaf and a pinch of cayenne pepper.   I wanted just a hint of spice to liven up the soup.  How much cayenne pepper is up to you.
  • Garnishes - Everything Bagel Spiced croutons add texture as well as a salty and seedy kick.

How to Make Creamy Leek, Potato, and Parmesan Soup Recipe

Prepare Leeks - Remove the tough green ends of the leeks. Only use the white and light green parts.  You may want to remove the outside layer of the leek if it is thick and tough.  Cut the leeks in half lengthwise, leaving the root end intact.  This will help keep the layers together when slicing.  Rinse well under cold running water to remove any dirt and grit. Cut each leek half into ¼-inch slices. 

A cutting board with a knife and sliced leeks, smashed garlic cloves and diced potatoes.

Prepare Ingredients

Smash Garlic - Give each clove a good smash to break the clove apart.  No need to mince.

Sweat Leeks - Add 2 tablespoons of olive oil to a large stock pot or Dutch oven over medium heat.  Add the chopped leeks to the pan, stirring to coat with the olive oil. Sweat the leeks, stirring often - don't scorch or brown them.

A dutch oven filled with sweated leeks and garlic.

Sweated Leeks and Garlic

Prepare Potatoes - While the leeks are cooking, peel and cut the potatoes into medium dice.

Add Flavor Components - After the leeks have cooked for about 8 minutes, they should be translucent. Stir in the anchovy paste and the cayenne pepper to distribute among the leeks.

Add Remaining Ingredients - Add the chicken stock, diced potatoes, fresh thyme leaves, and a bay leaf to the pan. Increase the heat to medium-high.

Finish Soup

Simmer - Bring the stock to a simmer and cook for 20 minutes until the potatoes are fork-tender.  Turn off the heat.

A dutch oven filled with soup ingredients.

Cook the potatoes until fork tender.

Puree Soup - Remove the bay leaf from the soup. Pour the soup into a blender and puree for 30 seconds to 1 minute until silky smooth.

A blender jar filled with soup ingredients before pureeing.

Puree the simmered ingredients.

Finish Soup - Add the soup back into the pan over low heat. Add the parmesan cheese and sour cream to the pan, stirring to incorporate.  Adjust the seasoning of the soup with ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.   Once the soup is warm, turn off the heat. Only heat it for a couple of minutes. If it boils or cooks too long, the dairy in the soup may separate.

A pot of the pureed soup with shredded parmesan, sour cream, salt, and pepper on top.

Combine

Tips

  1. A food processor or a hand-held immersion blender can be used to puree the soup.
  2. Don't overprocess the soup - the potatoes will become gluey.  If the potatoes are pureed too long, they will leach gelatinized starch into the soup.  The starch then bonds with the stock causing the soup to become slimy.
  3. For best results, only add the sour cream once the soup is pureed.  The potato starch will protect the dairy from curdling.
  4. You can substitute anchovy paste with Worcestershire sauce.   It contains anchovies as well as other spices.

Crunchy Homemade Croutons

Garnishes can add a lot of personality to a soup.  This Everything Bagel Seasoned Croutons recipe is simple to prepare and adds a savory, salty, and seedy crunch to the creamy texture of the soup.

A skillet filled with everything bagel seasoned croutons.

Everything Bagel Seasoned Croutons

  1. Adjust the seasoning of the soup with ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
  2. Add 2 cups of cubed crusty bread to the pan. Keep tossing the bread as it toasts. After 5-6 minutes, drizzle another tablespoon of olive oil over the croutons. Keep tossing the bread!
  3. After another 2 minutes, turn off the heat. Add the everything bagel seasoning to the pan. Stir the croutons to coat them with the seasoning.
  4. Remove the croutons from the hot pan so they don't burn.

Update for a French Classic Recipe

Creamy Leek, Potato, and Parmesan Soup Recipe is inspired by the classic French recipe, Potage Parmentier. With a few ingredient twists and turns, the mild soup is full-flavored and delicious.

Two dark green bowls filled with Creamy Leek, Potato, and Parmesan Soup with a spoon to the side and a sandwich in the back.

Soup and Sandwich

An updated version of the classic and elegant in nature, this creamy and velvety soup is a quick and easy recipe, perfect for a weeknight dinner.

Recipe

Two dark green bowls, each containing Creamy Leek, Potato, and Parmesan Soup with spoons at the side.

Creamy Leek, Potato, and Parmesan Soup Recipe

Course: Appetizer, Lunch, Soup
Cuisine: Compliments many cuisines
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Servings: 6 1 cup servings
Calories: 413kcal
Author: Ten Pound Cake Company
Creamy Leek, Potato, and Parmesan Soup Recipe is a quick and easy meal. Everything bagel spiced croutons add a savory crunch.
Print Recipe

Equipment

  • 1 cutting board
  • 1 knife
  • 1 vegetable peeler
  • 1 large stock pot or Dutch oven
  • 1 blender (an immersion blender is another option)
  • 1 medium skillet

Ingredients

Leek, Potato, and Parmesan Soup

  • 6 leeks, sliced (11 ounces/314 grams/3½cups)
  • 5-6 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 3 Yukon gold or red-skinned potatoes, diced (16 ounces/436 grams/2¼ cups)
  • 1 teaspoon anchovy paste
  • 4 cups chicken stock (32 ounces/907 grams)
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 1 cup parmesan cheese, grated (2 ounces/57 grams)
  • ⅓ cup sour cream (2.5 ounces/71 grams)
  • pinch cayenne pepper
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Everything Bagel Seasoned Croutons

  • 2 cups cubed crusty bread (3.1 ounces/88 grams)
  • 2 tablespoon olive oil
  • 2 teaspoons everything bagel seasoning

Instructions

  • Remove the tough green ends of the leeks. Only the white and light green part is being used. You may want to remove the outside layer of the leek if it is thick and tough.
  • Cut the leeks in half lengthwise, leaving the root end intact. This will help keep the layers together when slicing. Rinse well under cold running water to remove any dirt and grit.
  • Cut each leek half into ¼-inch slices.
  • Peel the garlic cloves and smash them into large pieces.
  • Add 2 tablespoons of olive oil to a large stock pot over medium heat.
  • Add the sliced leeks to the pan, stirring to coat with the olive oil. Sweat the leeks, stirring often. They should not be browned or scorched.
  • While the leeks are sauteeing, peel and cut the potatoes into medium dice.
  • After the leeks have cooked for about 8 minutes, they should be translucent. Add the anchovy paste and cayenne pepper, stirring to incorporate.
  • Add the chicken stock, diced potatoes, fresh thyme leaves, and a bay leaf to the pan. Increase the heat to medium-high.
  • Bring the stock to a simmer and cook for 20 minutes until the potatoes are fork-tender. Turn off the heat.
  • Remove the bay leaf from the soup.
  • Pour the soup into a blender and puree for 30 seconds to 1 minute until silky smooth.
  • Add the soup back into the pan over low heat. Add the parmesan cheese and sour cream to the pan, stirring to incorporate.
  • Adjust the seasoning of the soup with ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
  • Once the soup is warm, turn off the heat. Only heat it for a couple of minutes. If it boils or cooks too long, the dairy in the soup may separate.

Everything Bagel Seasoned Croutons

  • Add 1 tablespoon of olive oil to a skillet over low heat.
  • Add the cubes of bread to the pan.
  • Keep tossing the bread as it toasts. After 5-6 minutes, drizzle another tablespoon of olive oil over the croutons. Keep tossing the bread.
  • After another 2 minutes, turn off the heat. Add the everything bagel seasoning to the pan. Stir the croutons to coat them with the seasoning.
  • Remove the croutons from the hot pan so they don't burn.
  • Garnish a bowl of soup with a handful of croutons. You could also add minced ramps, chives, or green onions.

Notes

Tips

  1. A food processor or a hand-held immersion blender can be used to puree the soup.
  2. Don't overprocess the soup - the potatoes will become gluey.  If the potatoes are pureed too long, they will leach gelatinized starch into the soup.  The starch then bonds with the stock causing the soup to become slimy.
  3. For best results, only add the sour cream once the soup is pureed.  The potato starch will protect the dairy from curdling.
  4. You can substitute anchovy paste with Worcestershire sauce.   It contains anchovies as well as other spices.

Nutrition

Calories: 413kcal | Carbohydrates: 46g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 1050mg | Potassium: 778mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1732IU | Vitamin C: 29mg | Calcium: 260mg | Iron: 4mg

 

 

 

Please follow and like us:
error
fb-share-icon
fb-share-icon
Share this Recipe

More Featured

  • Two Jumbo Sweet & Salty Kitchen Sink Cookies on a blue plate.
    Jumbo Sweet & Salty Kitchen Sink Cookies Recipe
  • A cilantro lime chicken burrito cut in half and stacked on a plate.
    Cilantro Lime Chicken Burrito with Mexican Street Corn
  • A sandwich on a Kaiser roll made with meat from Easy Slow Cooker Shredded Beef Recipe on a green plate.
    Easy Slow Cooker Shredded Beef Recipe
  • Peaches & Cream Oven Baked French Toast on a white plate with another serving on a blue plate in the bakcground.
    Peaches & Cream Oven Baked French Toast Recipe

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

So What’s With the Name?

So What’s With the Name? Why would anyone want a ten-pound cake?   Siblings can be wonderful but growing up with 1 older brother and 3 younger sisters provided many opportunities for ...

Read More

Follow Us

Subscribe to our Newsletter

    Browse by Category

    Recent Recipes

    • Jumbo Sweet & Salty Kitchen Sink Cookies Recipe May 30, 2023
    • Cilantro Lime Chicken Burrito with Mexican Street Corn May 23, 2023
    • Creamy Leek, Potato, and Parmesan Soup Recipe May 9, 2023
    • Easy Slow Cooker Shredded Beef Recipe May 2, 2023
    • Peaches & Cream Oven Baked French Toast Recipe April 25, 2023

    Footer

    Copyright © 2023 Ten Pound Cake on the Foodie Pro Theme