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 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. You can check all my French recipes here and my guide to stocking your pantry like a French.
French Peasant Soup Recipe With Leeks & Potatoes
- 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
- 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.
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Bonjour and welcome to Leonce Chenal, a modern lifestyle platform created and curated by a French woman for lovers of everything French. I’m Leonce, born and raised near Annecy, France. Through this website, I want to share with you the passion I have for my home country and for the French art de vivre. Merci for visiting and à bientôt! —Leonce