A classic French-inspired potato leek soup that’s silky, cozy, and topped with crispy leek croutons and vibrant homemade chive oil.

This comforting Potato Leek Soup (Potage Parmentier) is rich, velvety, and full of flavor thanks to sautéed leeks, buttery potato, sharp cheddar, and a splash of cream. Finished with crisp fried leek croutons and a drizzle of fresh chive oil, this recipe brings restaurant-level depth with simple, wholesome ingredients.

Perfect as an appetizer, lunch, or a cozy main dish on cold nights.

---

• ⭐ Servings: 6
• ⭐ Prep Time: 10 minutes
• ⭐ Cook Time: 35 minutes
• ⭐ Total Time: 45 minutes
• ⭐ Course: Soup, Appetizer, Main
• ⭐ Cuisine: French

---

Ingredients

For the Potato Leek Soup

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 medium to large rustic potatoes or 4 Yukon Gold potatoes, peeled & cubed (½-inch)

• 3 medium leeks, halved, sliced & cleaned (white + light green parts only)

• 1 teaspoon kosher salt (plus more to taste)

• ½ teaspoon ground black pepper

• 5 cups vegetable stock

• ½ cup heavy cream

• 1 cup shredded sharp cheddar cheese

• Fresh chives, for garnish

---

For Fried Leek Croutons

• 1 extra leek, sliced into ¼-inch thick rings

• 1 egg, whisked

• ½ cup panko breadcrumbs

• ¼ cup avocado oil (for frying)

---

For Chive Oil

• 1 cup fresh chives

• ⅓ cup high-quality olive oil (Cobram Estate recommended)

---

 Step-by-Step Instructions

STEP 1 — Sauté the Leeks

1. Heat a medium pot over medium heat.

2. Add the butter and olive oil.

3. Once melted, add the sliced leeks and sauté for 5–7 minutes until softened (not browned).

   • This step sweetens the leeks and creates the base flavor.

---

STEP 2 — Add Potatoes & Seasonings

1. Add the cubed potatoes, salt, and black pepper.

2. Stir well to coat the vegetables in the butter mixture.

---

STEP 3 — Add Stock & Simmer

1. Pour in enough vegetable stock to completely cover the potatoes and leeks.

2. Cover the pot with the lid slightly ajar.

3. Bring to a strong simmer and cook 35 minutes, or until potatoes are very tender.

---

STEP 4 — Blend Until Silky Smooth

1. Turn off the heat.

2. Use an immersion blender or high-speed blender to puree the soup until perfectly smooth and creamy.

Tip: Blend while warm — it creates a silkier texture.

---

STEP 5 — Add Cream & Cheddar

1. Stir in the heavy cream and sharp cheddar.

2. Mix until fully melted and incorporated.

---

STEP 6 — Make the Chive Oil

1. Add chives + olive oil to a blender or small cup for an immersion blender.

2. Blend until vibrant green.

3. Strain through a fine mesh sieve.

4. Reserve extra chive pulp for swirling into the soup if desired.

---

STEP 7 — Make the Fried Leek Croutons

1. Heat avocado oil in a small skillet over medium-high.

2. Dip leek rings into egg wash, then into panko breadcrumbs.

3. Fry until golden brown, about 1–2 minutes per side.

4. Transfer to a paper towel to drain.

---

STEP 8 — Serve

Ladle soup into bowls and finish with:

• A drizzle of chive oil

• Crispy leek croutons

• Fresh chives

• Extra pepper

This soup is perfect with crusty bread or served as a first course for a cozy dinner.

---

✨ Pro Tips for the Best Potato Leek Soup

• Use only white & light green parts of the leek — the dark greens are too fibrous.

• Don’t skimp on sautéing the leeks; this builds flavor.

• Yukon Gold potatoes make the creamiest texture.

• Freeze leftover soup (before adding cream) for up to 3 months.

• Leftover chive oil is amazing on eggs, roasted veggies, or grilled chicken.

---

Nutrition Information (Per Serving)

Approximate values based on 6 servings:

• Calories: 395

• Carbs: 41g

• Protein: 10g

• Fat: 22g

• Saturated Fat: 11g

• Fiber: 4g

• Sugar: 8g

• Sodium: 610mg

• Potassium: 970mg

• Calcium: 160mg

• Vitamin A: 2300 IU

• Vitamin C: 35mg

(Includes fried leek croutons + chive oil estimates)

---