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Leek and Potato Soup (Potage Bonne Femme)

This rustic French leek and potato soup is a classic recipe from the Paris region. Known as Potage Bonne Femme, it's served hot and made without cream. No need to blend to a purée, it is traditionally served with all the bits - although delicious done half blitzed with bits still in it.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 people
Calories: 115 kcal
Course: Appetizer , Lunch
Cuisine: French

Ingredients

  • 500 g (about 4) leeks sliced whites only with a little green
  • 20 g (1½ tbsp) salted butter (if use unsalted add ½ teaspoon salt)
  • cracked pepper to taste
  • 500 g (18oz) floury potatoes* peeled and roughly sliced
  • 1.25 litres (5 cups) water or chicken stock if not vegetarian
  • 6 little sprigs fresh parsley or chervil to serve

Instructions

    Cup of Yum
  1. In a large pot, melt the butter and sweat the chopped leeks for about 10-15 minutes with the lid on over a medium heat. Turn them in the butter every so often, to stop the leeks from going brown.
  2. Add the water (or chicken stock for non-vegetarians). If you prefer your soup less thick, increase the stock to 1.5 litres (6 cups).Season with salt and a few turns of the peppermill. Boil on high heat then turn heat down, add the sliced potatoes and leave to simmer covered for about 15 minutes until the potatoes are softened.
  3. Add any more seasoning of salt and pepper to taste and finish with a little sprig of fresh herbs on each bowl. Optional: add a little extra butter and melt it in at the end of cooking.

Notes

  • Floury potatoes: Binje, Manon, l’Artemis, Marabel in France – otherwise Russet, Desiree, King Edward, Maris Piper, Estima.For more, see the market produce page on potatoes (pommes de terre).
  • Water, Stock, Milk: This authentic recipe is either made with water, chicken stock or with a little milk. This recipe is without milk or cream.
  • To Serve: delicious piping hot with a good, crispy baguette and butter.