Here is my French peasant soup (soupe paysanne in French) recipe à ma façon with leeks and potatoes. This is one of my favorite French soup recipes to eat during the cold winter months. If you usually don’t like soups I’m sure you’re going to love this one. It’s the perfect stick-to-your-ribs cold-weather meal.
This soup is very easy to cook and just combines leeks, potatoes, onions, and herbs. The taste of this soup lies in the seasoning. Do not hesitate to customize the seasoning according to your taste. For example, I prefer to use instead of . Also, I would recommend cooking organic vegetables if your budget allows it as organic vegetables are more tasteful in a soup. You may include other veggies as well, according to what’s in season and your taste (carrots, turnip, celery, garlic, shallots). And you can top the soup with grated cheese (gruyère, Emmental, comté).
You’ll find a lot of different recipes for French peasant soup out there but this recipe below is my favorite. You can eat this soup the French way, accompanied by a piece of bread and cheese.

French Peasant Soup Recipe With Leeks & Potatoes
Ingredients
- 3 leeks
- 2 onions
- 3 potatoes
- 200 g thick-cut bacon or pre-cut lardons
- 1 cube bouillon chicken
- 1 tbsp herbes de Provence (thyme, basil, rosemary, tarragon, oregano, bay leaf, etc.)
- 1 tbsp French mustard
- 1 tbsp extra virgin olive oil
- salt
- pepper
Instructions
- Wash the potatoes and leeks. Peel the potatoes, cut in quarters lengthwise and slice into manageable pieces. Peel and chop the onions and leeks. Slice the bacon crosswise into small strips (lardons).
- In a large soup pot, heat the olive oil over medium heat. Add the bacon, onions, and leeks. Cook, stirring for about 5/10 minutes until the vegetables and bacon are a little brown.
- Add 1L of water, bring to a boil and add the potatoes, Provence herbs, French mustard, and cube bouillon chicken. Mix well, turn down the heat and let the soup simmer until the vegetables are tender for about half an hour.
- Taste the soup before adding salt as the soup is already salty with the mustard and bacon. Season with pepper. Ladle the soup into shallow soup plates or bowls and top with grated cheese (Emmental/gruyère or comté). Accompany this soup with a piece of bread with French cheese.

Bonjour, I’m Léonce—though my real name is Mathilde Pittet. As a French creator, I offer a curated perspective on fashion, beauty, and lifestyle—an ode to le chic à la française. What began in 2018 as a passion project in London has grown into a journey of storytelling, inspired by authenticity and the art of living beautifully. From Paris to Amsterdam and now Bordeaux, my path has been shaped by a love of crafting moments that linger. Through Léonce Chenal, I invite you to explore the timeless allure of French style and the stories that bring it to life.
I tried this soup today to use up ingredients I had on hand and it is delicious! Thank you for sharing it.
Thank you so much for your feedback, Julie! I’m so happy to hear that. This is one of my favorite winter recipes!
This soup is so delicious! I have made it many many times, it is one of my go to comfort food recipes. Always serve with big Chuck of organic fresh bread and vary the cheese. Thank you so Much for sharing this 🙂
I love this soup so much and have made it many many times since I could this recipe! Making it right know actually. Delicious and simple with wonderful flavor. Love it.
This soup was delicious and very simple to prepare!
Thank you!
Thank you Theresa 🙂