Pompidou Potato Leek Soup Recipe

Name: Pompidou Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 potatoes, peeled and cut into large pieces; 8 leeks, whites only, soaked in salt water to remove grit; 3 stalks celery, roughly chopped; 1 medium onion, peeled and quartered; 1 bay leaf; 2 quarts chicken stock; 1/2 cup all-purpose flour; 1/2 cup (4 ounces or 1 stick) melted butter; 1 cup heavy cream; 1 1/2 teaspoons finely chopped fresh thyme leaves; Salt and pepper

Servings: persons

6 potatoes, peeled and cut into large pieces
8 leeks, whites only, soaked in salt water to remove grit
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
1/2 cup (4 ounces or 1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper

1
To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock.
2
Let boil until potatoes are soft.
3
Chop the remaining 4 leeks.
4
Mix flour and butter in small bowl to make a roux for thickening the soup.
5
Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste.
6
*Blend soup with an immersion blender (or in batches in a blender or food processor*).
7
Simmer for 20 more minutes.
8
Remove bay leaf and serve.
9
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
10
Transfer liquid to a blender or food processor and fill it no more than halfway.
11
If using a blender, release one corner of the lid.
12
This prevents the vacuum effect that creates heat explosions.
13
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 potatoes, peeled and cut into large pieces, 8 leeks, whites only, soaked in salt water to remove grit, 3 stalks celery, roughly chopped, 1 medium onion, peeled and quartered, and more.

Yes, Pompidou Potato Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pompidou Potato Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions