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Easy French Peasant Soup Recipe With Leeks & Potatoes

Easy French Peasant Soup Recipe With Leeks & Potatoes

french peasant soup with leeks

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 truffle oil instead of olive oil. 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 of 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. You can check all my French recipes here and my guide to stocking your pantry like a French.

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french peasant soup with leeks

French Peasant Soup Recipe With Leeks & Potatoes

Here is the French peasant soup recipe à ma façon with leeks and potatoes.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Cuisine French
Servings 4 people



  • 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.
Keyword peasant soup

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