Magic Leek Soup

For a silky, creamy, comforting soup, look no further than this Magic Leek Soup recipe. It's made with tender leeks and potatoes, and of course butter, as it's inspired by French cuisine.

It has a certain je ne sais quoi that will leave you (and your family) wanting more.

For another dish that's silky smooth and full of butter, try our creamy whipped potatoes.

Why you'll love this recipe

• What is Magic Leek Soup? Magic Leek Soup is a French leek soup that gained popularity after being featured in the Netflix series Emily In Paris. But it was first featured in the book French Women Don't Get Fat by Mireille Guiliano. This version is inspired by that recipe, but includes potatoes and few other adjustments to make it more filling and creamier.
• So Simple to Make - This recipe is ready in about 30 minutes and made entirely in a large stockpot, making it easy clean up.
• Leeks Are So Good For You - Leeks are a member of the onion family, but are more mild in taste. Leeks are full of nutrients that aid in digestion and can help reduce inflammation.
• The Perfect Comfort Food - Sometimes a warm, creamy soup is just what the soul needs. This recipe uses cream, potatoes, and fresh thyme that will leave your home smelling incredible and delight your taste buds.

This soup is the perfect starter course for your holiday gathering. Follow it with our perfectly marinated sirloin tip roast and our scalloped sweet potatoes with gruyere cheese.

Key ingredients

Leeks - Leeks are sweeter and nuttier in taste than most onions. To prepare your leeks for cooking, cut them in half lengthwise, run them under cold water, and pat them dry with a paper towel. This should remove any dirt. Thinly slice the white and light green parts and discard any dark green bits.

Garlic - Garlic is a staple of French cuisine and add a beautiful flavor overall to the dish.

Yukon Gold Potatoes - Yukon Gold Potatoes are perfect for soup as they are more creamier and richer than other potatoes varieties. You can use Russet potatoes as well.

Fresh Thyme - Fresh thyme is preferred over dried thyme and adds beautiful flavor and earthiness. But you can substitute with fresh rosemary or sage if needed.

Heavy Cream - gives you the perfect consistency and is recommended over milk, as milk is too thin.

If you have any questions about the ingredients in this French leek soup recipe, please leave it in the comments below.

For another smooth, creamy soup. Give our 4 ingredient potato soup a try.

How to make magic leek soup

Step 1: Heat a large stockpot or Dutch oven over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the sliced leeks and cook, stirring occasionally, for 5 minutes or until the leeks are soft and starting to brown slightly. Add the garlic and cook for an additional minute.

Step 2: Add the potatoes, chicken broth, thyme and bay leaf. Bring the soup to a rapid boil and then reduce the heat to medium-low (a gentle simmer) and allow it to cook for 15 minutes, or until the potatoes are fork tender.

Step 3: Remove the bay leaf. Use an immersion blender, you can also do this in batches in a food processor or blender. Return the soup to the pot and add the heavy cream. Season with salt and pepper to taste.

Step 4: Serve hot. Garnish with a drizzle of olive oil, sliced green onions, fresh parsley or roasted leeks.

For the complete list of ingredients and instructions, please see the printable recipe card below.

For an easy dessert, make our creamy chocolate pudding with avocadoes.

Expert tips

An immersion blender is used to mix all the ingredients together. If you don't have an immersion blender, you can blend the soup in batches in a food processors or blender.

But be careful to go slow as blending hot soup in a blender can cause the top to pop off. Place a kitchen towel over the top of the blender, blend slow, and allow steam to release between blending.

FAQS

Storage instructions

Fridge. Store any leftover soup in an airtight container in the fridge for up to three days.

Freezer: Allow the soup to cool to room temperature. Transfer the soup to a freezer safe bag or container. Store in the freezer for up to two months.

Thawing: Thaw soup in the refrigerator overnight.

Reheat: Reheat on the stovetop or in the microwave. Thin with milk, if needed.

📖 Recipe

Magic Leek Soup

Dane & Becky

For a silky, creamy, comforting soup, look no further than this Magic Leek Soup recipe. It's made with tender leeks and potatoes, and of course butter, as it's inspired by French cuisine.

5 from 1 vote

Print Recipe Pin Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Dishes

Cuisine American

Servings 8 servings

Calories 151 kcal

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 2 cups leeks washed and thinly sliced
• ▢ 2 garlic cloves minced
• ▢ 3 cups Yukon gold potatoes peeled and chopped into ½” cubes
• ▢ 3 cups chicken broth
• ▢ 1 teaspoon fresh thyme minced
• ▢ 1 bay leaf
• ▢ ½ cup heavy cream
• ▢ Salt and pepper to taste

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Instructions

 

• Heat a large stockpot or Dutch oven over medium-high heat.
• Add the olive oil and butter and stir occasionally until the butter has melted-- about 1 minute.
• Next, add the sliced leeks and cook, stirring occasionally, for 5 minutes or until the leeks are soft and starting to brown slightly. Add the garlic and cook for an additional minute.
• Add the potatoes, chicken broth, thyme and bay leaf. Bring the soup to a rapid boil and then reduce the heat to medium-low (a gentle simmer) and allow it to cook for 15 minutes, or until the potatoes are fork tender.
• Remove the bay leaf. Use an immersion blender, you can also do this in batches in a food processor or blender.
• Return the soup to the pot and add the heavy cream. Season with salt and pepper to taste.
• Garnish with a drizzle of olive oil and fresh parsley or roasted leeks.
• Enjoy warm. Store any leftover soup in an airtight contain in the fridge for up to three days.

Notes

• Fridge: Store for up to 3 days in an airtight container.
• Freezing Instructions: Allow the soup to cool to room temperature. Transfer the soup to a freezer safe bag or container. Store in the freezer for up to two months.
• Thaw Instructions: Thaw soup in the refrigerator overnight.
• Reheat Instructions: Reheat on the stovetop or in the microwave. Thin with milk, if needed.

How to clean leeks

• Cut off the base / roots.
• Cut off the dark green top, right about where the dark green starts to turn to light green.
• Cut the leek in half lengthwise and remove the top layer.
• Rinse the leeks under cold water or soak in a large bowl to remove any dirt that may have gotten between the layers.

Nutrition

Serving: 1Calories: 151kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 22mgSodium: 408mgFiber: 2gSugar: 2g

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