Sweet Caramelized Leek and Potato Soup Recipe

Updated on March 2, 2018
5 stars from 1 rating of Sweet Caramelized Leek and Potato Soup

Vegetables on their own can often lack something of the heartiness and the flavor which is associated with meat. Not so with this recipe, where a combination of leeks, onions, potatoes, and carrots, optional additions of lentils, and with servings of toasted bread topped with the sharpness of mustard and the good heartiness of Swiss cheese. The combination makes a sweeter-than-usual soup with a strong taste from the leeks/onions, wine, and chicken stock, which makes it a great deal more flavorful than the average vegetable soup. Flexible and enough to provide for a plentifully hearty meal without the addition of any meat, it is also relatively cheap : perhaps the only expensive element in it is the baguette (this may of course, vary on your region - baguettes are quite expensive where I live, $3.25) and the Swiss cheese, but the rest of the meal is quite a bargain for the amount if makes. Combine this with the healthy nature of this entirely vegetable stew, and it becomes an appetizing, delicious, and attractive meal for everyone.

This recipe draws some distant inspiration from The Best of Gourmet written by the editors of Gourmet in 1999, but is really a quite dramatically different dish, changing what was originally a light, small, first course recipe into one which is intended as a plentifully sufficient family meal, and liberally changing around ingredients.

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  • 4 leeks
  • 5 tablespoons butter
  • 3 small red potatoes
  • 3 carrots
  • 3/4 cup sweet white wine, such as a moscato
  • 5 cups chicken stock
  • 2 teaspoons sugar
  • 1 onion
  • 1 cup lentils, (optional) (can also be served as a side dish)
  • 8 oz Swiss cheese, (this and following ingredients are for the cheese toast accompaniments)
  • 4 teaspoons whole-grain mustard
  • 4 teaspoons whole-grain mustard
  • 1 baguette


  1. First, cut off the tough upper green sections of the leek, leaving the white parts (note : these upper sections can still make for a good vegetable stock, if you feel wasteful). Then half the remaining white sections and cut into segments, then clean in a bowl of cold water.
  2. Melt the 5 tablespoons of butter in a large casserole bowl or dutch oven, then add in the leek segments. Cook for 30 minutes with occasional stirring, over low-medium heat. The leeks should be starting to turn a golden and browned appearance. Then add in the 2 teaspoons of sugar and cook for 5 minutes more. Add the 3/4 cups of white wine, and cook for a few more minutes.
  3. Add to the leeks the carrots which have been peeled and cut into small segments, and the potatoes which have been peeled and diced. Simmer for 20 minutes.
  4. (optional) Place 1 cup of lentils in 5 cups of cold water in a separate bowl, bring to a boil over high heat, and simmer for 20 minutes.
  5. Cut baguette diagonally into 1/2 inch thick slices, however many are desired (and reserving the remainder for another time. Toast them on their side in an oven, 4 inches from the heat, for 5 minutes, then sortie them, and spread 1/2 teaspoon of mustard on the un-toasted side of each slice. Then proceed to place a thin slice of cheese on each one, and broil until the cheese melts, 5 minutes.
  6. Season stew with salt and pepper and serve. (optional) Add the lentils into the soup. Or they can be served separately.


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    • Coffeequeeen profile image

      Louise Powles 2 weeks ago from Norfolk, England

      I've never tried making my own leek and potato soup before, but this sounds lovely. So I'll definitely be trying this. Thankyou. =)