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Leek and Potato Soup

Leek and Potato Soup with Toasted Brie Baguette

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Recipe Details


Soup’s on! This version of classic French leek and potato bisque feels fancy, yet couldn’t be more comforting. We roast the spuds instead of boiling them—a technique that saves time, adds flavor, and yields a silky smooth purée. Keeping with the French theme, the soup is served with toasted baguette slices topped with melted Brie cheese.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 660
  • Protein 15g
  • Total Carb 73g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    1 pound
    Yukon Gold potatoes
  • leek
  • garlic
    2 cloves
  • demi-baguette
  • rounds Brie cheeses
    rounds Brie cheeses
  • unsalted butter
    2 packets
    unsalted butter
  • flour
    2 tablespoons
  • bay leaf
    bay leaf
  • vegetable bouillon cube
    vegetable bouillon cube
  • heavy cream
    1 container
    heavy cream
  • thyme
    1/8 ounce
  • chives
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" large pot
  • blender or food processor (optional)

Cooking Steps

  1. Roast potatoes

    Roast potatoes

    Preheat oven to 450°F. Line a baking sheet with foil. Rinse all produce. Cut potatoes into ¼-inch dice, add to prepared baking sheet, and toss with 1½ tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15-20 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While potatoes roast, if leek arrived with dark green top, trim and discard it. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Cut baguette crosswise on a diagonal into 1-inch slices. Thinly slice chives. Mince garlic. Thinly slice Brie, transfer to a plate, and refrigerate until Step 5 (this makes it easier to handle).

  3. Sauté aromatics

    Sauté aromatics

    Remove leek from water. Heat butter in a large pot over medium-high heat. When butter is foamy, add leek and garlic and sauté, stirring occasionally, until soft, 5 minutes (move on to Step 4, but don't forget to come back). Then, stir in flour until no longer visible, 1-2 minutes more. Remove pot from heat and stir in whole thyme sprigs, bay leaf, 2 cups water, and ¼ teaspoon salt.

  4. Simmer soup

    Simmer soup

    While aromatics sauté, transfer half of roasted potatoes to a blender or food processor, along with bouillon cube and 2 cups water; blend until smooth. Add to pot with aromatics, still off heat, along with remaining roasted potatoes, reserving sheet. Bring soup to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until thickened, about 7 minutes.

  5. Make Brie baguette

    Make Brie baguette

    While soup simmers, discard foil from sheet, add baguette slices, and arrange in a single layer. Drizzle over 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired. Toast until light golden, about 3 minutes. Then, top with Brie and continue toasting until Brie is melted and bread is golden, 3-5 minutes more.

  6. Plate leek and potato soup

    Plate leek and potato soup

    Once soup is thickened, stir in heavy cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat, and simmer until combined, 1 minute. Remove pot from heat; remove and discard bay leaf and whole thyme sprigs. Divide leek and potato soup between serving bowls and garnish with chives. Top with Brie baguette or serve alongside for dipping. Dig in!

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