Recipe: Jacques Pépin’s Rustic Leek and Potato Soup

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(Image credit: Melissa Ryan)

When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has.

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(Image credit: Melissa Ryan)

Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock. This is one of my favorite soups. I serve it sprinkled with grated Gruyère cheese, but that is not essential.”

Serve this meal with:

Tester’s Notes

This may seem like an unconventional way to slice potatoes, but it actually works quite well here so you get thin slivers that cook quickly, but are still bite-sized.

With just one leek and a few potatoes, you have a great fall or winter soup. While this soup is meant to be served chunky, you can always blend it if you like!

Christine, October 2015

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(Image credit: Tom Hopkins)

Find Jacques’ Book:

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