The Elegant Simplicity of Leek & Potato Soup

A French classic made for quiet evenings in the Catskills

There’s something so deeply restorative about a bowl of leek soup. It’s modest yet elegant, earthy yet refined. The kind of dish you make when the weather turns softly inward—when your windows fog and your kitchen becomes a place of steam and solace.

At Home & Fashion, we treat soup as ceremony. This Velouté de Poireaux, or classic French leek and potato soup, is perfect for quiet nights. Silky and nourishing, it asks little but gives everything.

Ingredients

(Serves 4–6)

  • 3 large leeks, cleaned well and chopped (white + light green parts only)
  • 4 medium potatoes, peeled and diced
  • 1 yellow onion, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (optional but lovely)
  • 2 Tbsp cultured butter
  • Sea salt & cracked pepper to taste
  • Fresh chives or parsley for garnish

Instructions

  1. Sauté to Soften.
    In a heavy-bottomed pot, melt the butter over medium heat. Add the leeks and onion. Cook gently, stirring often, until soft and translucent—about 5–7 minutes. Let the aroma fill the room.
  2. Simmer with Intention.
    Add the potatoes and broth. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 20–25 minutes—until the potatoes are tender and the broth has taken on a quiet, golden glow.
  3. Blend to Velvet.
    Using an immersion blender, purée the soup until smooth and silky. (Or blend in batches—just be cautious with heat.) Stir in cream if using, and season generously with salt and pepper.
  4. Finish & Serve.
    Ladle into bowls and top with chopped chives or parsley. Serve with crusty bread, perhaps a drizzle of olive oil or a whisper of lemon zest.

Notes & Variations

  • Vegan Option: Skip the cream or substitute with coconut cream or oat milk for a plant-based richness.
  • Add Depth: A sprig of thyme while simmering adds subtle herbal complexity.
  • Rustic Variation: Blend only half the soup for a more textured version.
  • Make-Ahead: Keeps beautifully in the fridge for 3 days or frozen for up to 3 months.

H&F Soul Note:

This soup is humble, quiet, and healing. The kind of recipe you pass on in handwriting. The kind of dish that warms you more than once—first on the stove, and again at the table.