✦ Featured
Le Chaudron recipe
Soupe poireaux pommes terre
Leek and potato soup
⏱ 40 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)leekswhite parts only
800 g (28 oz)potatoes
2yellow onions
60 g (2 oz)unsalted butter
1.5 L (6¼ cups)chicken stock
200 ml (¾ cup)thick crème fraîche
100 ml (½ cup)whole milk
3 tbspolive oil
1 pinchnutmeg
1bunch of chives
100 g (3½ oz)garlic croutons
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 kg (2.2 lb) leeks white parts only
- 800 g (28 oz) potatoes
- 2 yellow onions
- 60 g (2 oz) unsalted butter
- 1.5 L (6¼ cups) chicken stock
- 200 ml (¾ cup) thick crème fraîche
- 100 ml (½ cup) whole milk
- 3 tbsp olive oil
- 1 pinch nutmeg
- 1 bunch of chives
- 100 g (3½ oz) garlic croutons
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prep the 1 kg (2¼ lb) leeks (WHITE parts only): cut off the green tops (save them for stock) and the roots. Slit the base in a cross 3 cm (1¼ in) deep so you can rinse between the layers. Rinse thoroughly to remove all grit.
- Slice the leek whites into thin 5 mm (¼ in) rounds so they cook evenly.
- Peel and thinly slice the 2 yellow onions. Peel the 800 g (1¾ lb) potatoes and cut into even 2 cm (¾ in) cubes.
- Heat 3 tbsp olive oil and the butter in the large 4 L (4 qt) pot over medium heat. Sweat the onions 8 minutes until translucent, without browning.
- Add the leeks, cover and sweat 10 minutes until soft, without browning. Season with fleur de sel and plenty of pepper halfway through.
- Add the potatoes and cook 3 minutes, stirring. Pour in hot chicken stock to just cover and bring to a simmer over high heat. Cook 25 minutes over low heat.
- Blend with an immersion blender right in the pot until perfectly smooth. If too thick, add a little hot milk.
- Stir in the crème fraîche, the remaining milk and a pinch of grated nutmeg. Adjust the seasoning. Serve piping hot, topped with snipped chives and garlic croutons.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.