Potato Leek Soup de Provence

This hearty potato leek soup is a rustic take on a French countryside classic, perfect for chilly days when you crave something hearty yet healthy. The potatoes are left unpeeled, adding a boost of fiber and a touch of earthy texture that complements the creamy broth. Sautéed leeks, shallots, and onions form the aromatic base, while Herbs de Provence and fresh thyme infuse every bite with the delicate flavors of the French countryside. A rich chicken stock ties it all together, creating a soup that is both comforting and sophisticated.

Unlike pureed versions of potato leek soup, this recipe keeps the ingredients chunky for a more filling and satisfying meal. The combination of tender potato cubes and fragrant herbs provides a robust flavor profile without adding heaviness. Whether served as a main dish with crusty bread or as an appetizer for a dinner party, this soup is as nourishing as it is flavorful, making it the perfect addition to your winter menu.

Potato Leek Soup de Provence

Rustic and hearty, this French countryside-inspired potato leek soup features tender chunks of potato with the peels left on for added fiber. Infused with Herbs de Provence and thyme, it’s a flavorful, wholesome dish perfect for cozy evenings.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings: 7

Course: Side Dish, Soup

Calories: 175

Ingredients Method Notes

Ingredients

  

• 3 tbsp unsalted butter
• 1 medium shallot
• 1 medium yellow onion
• 3 cloves garlic
• 3 cups leeks chopped, white and light green parts only
• 1.5 lbs Yukon gold potatoes, chopped into 1/2-inch pieces leave peel on potato
• 1.5 cups zucchini, chopped into 1/2-inch pieces
• 6 cups chicken stock ok to substitute with vegetable broth
• 4 sprigs fresh thyme remove thyme from sprigs
• 1 tbsp Herbs de Provence
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup heavy cream ok to substitute with light coconut cream
• chives, finely chopped to garnish

Method

 

1. Melt the butter over a medium heat in a large Dutch oven or soup pot. Add the leeks, shallot, onion and garlic. Stir regularly for about 10 minutes until soft and wilted but not browned.
2. Add the potatoes, zucchini, broth, thyme, herbs de Provence, salt and pepper to the Dutch oven and bring to a boil. Cover and turn the heat to low. Simmer for 15-20 minutes or until the potatoes and zucchini are soft.
3. Purée the soup with a hand-held immersion blender until smooth. Alternatively, you can transfer and blend with a standard blender to purée and transfer back to Dutch oven.
4. Add in heavy cream and stir. Bring soup to a simmer and adjust seasonings as needed. If soup is too thin, simmer until thickened. If too thick, add water or stock to thin out.
5. Garnish with chives, herbs if desired.

Notes

Serving size ~1.5 cups