POTATO LEEK SOUP
- WineCheeseScallops
- 3 days ago
- 6 min read
There’s something magical about a bowl of Potato Leek Soup — especially when the inspiration comes straight from the enchanting kitchens of Be Our Guest at Walt Disney World! This dreamy, silky soup is cozy, comforting, and just rich enough to feel like a little culinary luxury. Every spoonful delivers layers of buttery leeks, velvety potatoes, and delicate aromatics that make you feel like you’re dining inside The Beast’s castle itself.
This recipe is wonderfully simple yet feels restaurant-quality, making it perfect for chilly evenings, dinner parties, or anytime you want a warm, nostalgic meal. Using just a handful of fresh ingredients, this soup transforms into a bowl of pure comfort — smooth, creamy, and incredibly flavorful. And the best part? It comes together quickly and blends beautifully with minimal effort. This one is destined to become a family favorite!
We’re excited to share that Wine Cheese Scallops is now part of the Amazon Affiliate Program! 🎉 When you shop using our special link, ANY item you purchase—whether it’s kitchen gear, home essentials, books, or even dog treats—helps support our blog at no extra cost to you.
It’s a simple way to help us keep creating recipes, reviews, and foodie fun you love. So whether you're restocking pantry staples or grabbing your next favorite gadget, your support means the world to us. 🛒💛
Leeks
Leeks are part of the allium family — cousins to onions, garlic, and shallots — but they bring a subtle, delicate flavor that’s far less overpowering. Their mild sweetness gives soups an aromatic foundation that feels both bright and buttery. When sautéed slowly, leeks soften into silky ribbons that practically melt into the broth. They’re often used in classic French cuisine and pair beautifully with potatoes, cream, and herbs. Just remember: leeks can hide dirt between their layers, so be sure to rinse them well after slicing.
Russet Potatoes
Russet potatoes are the key to creating a naturally velvety texture without relying on heavy thickeners. High in starch and low in moisture, they break down beautifully as they simmer, releasing natural starches that thicken the soup. This is why soaking them is discouraged — you don’t want to rinse off the starches that give the soup its luxurious body. Russets also puree seamlessly, giving the soup a smooth, classic consistency that feels rich and satisfying.
Sponsored Ad
Recipe Origin
Our Potato Leek Soup takes its inspiration from the beloved version served at Be Our Guest Restaurant in Magic Kingdom’s Beast Castle. Guests rave about this soup because it’s simple yet elegant — the kind of dish that feels both homestyle and elevated. It’s a meal that invites you to slow down, enjoy warm flavors, and soak in that classic Disney comfort.
But beyond Disney, potato leek soup has deep roots in French and European cuisine. Often known as Potage Parmentier, this soup has been around for centuries, prized for its affordability, simplicity, and soul-warming richness. It’s the kind of recipe that reminds you that good food doesn’t require fancy ingredients — just thoughtful cooking and a bit of time. Bringing this recipe into your home is like blending the charm of a French kitchen with a touch of Disney magic.
Sponsored Ad
Tips, Serving Suggestions & Storage Advice
Clean leeks thoroughly, as dirt often hides between layers.
Slice the potatoes evenly so they soften at the same rate.
Use a mandolin for very thin, uniform potato slices.
Sweat the vegetables slowly — don’t rush this step, as it builds flavor.
Vegetable stock can be swapped with chicken stock for a richer taste.
Add the cream at a low simmer to prevent curdling.
Puree thoroughly for a silky texture, or leave some texture if you prefer a rustic-style soup.
Taste and season at the end — potatoes absorb salt, so adjust carefully.
Garnish with fresh chives, crispy bacon, or a drizzle of olive oil for contrast.
Store in the refrigerator for up to four days in an airtight container.
Reheat gently over low heat; avoid boiling after adding cream.
Freeze before adding the cream if you plan to store long-term.
Sponsored Ad
Unique Qualities of This Recipe
Inspired by the iconic Disney Be Our Guest dining experience.
Uses minimal ingredients while delivering maximum flavor.
Naturally thickened by potatoes — no flour or roux needed.
Creamy and velvety without being heavy.
Easy to prepare with basic pantry staples.
Perfect for beginners learning to make homemade soup.
Versatile enough to serve as an appetizer or main dish.
Blends beautifully for a restaurant-quality texture.
Vegetarian-friendly with simple ingredient adjustments.
Comforting and nostalgic with a classic French foundation.
Family-friendly and great for meal prep or weekday dinners.
Elegant enough to serve at holiday gatherings or dinner parties.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Potato Leek Soup (Inspired by WDW Be Our Guest)
Ingredients:
• 2 cloves garlic, minced
• 2 leeks, chopped (light green and white parts only)
• 1 lb Russet potatoes, peeled and thinly sliced
• 1 tablespoon butter
• 4 cups vegetable stock
• 1 cup heavy whipping cream
• Salt and pepper, to taste
• Chives, for garnish
Instructions:
Peel and thinly slice the potatoes using a knife or mandolin. They may oxidize and darken slightly, but this will not affect the soup. Do not soak them, as you want to retain their natural starches for thickening.
In a large stock pot or Dutch oven, melt the butter over medium heat. Add the garlic, leeks, and potatoes, stirring occasionally. Sweat the vegetables for about 8 minutes, or until they begin to soften.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Add the heavy cream and continue simmering for another 10 minutes. Remove from heat.
Use an immersion blender to purée the soup until smooth. If you don’t have one, let the soup cool slightly and transfer it to a blender to purée in batches.
Season with salt and pepper to taste. Ladle into bowls and garnish with chopped chives before serving.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ Section
Q: Can I use chicken stock instead of vegetable stock?
Yes, chicken stock adds a richer flavor if you’re not aiming for a vegetarian soup.
Q: Do I have to use heavy cream?
Heavy cream gives the soup its luxurious texture, but you can substitute half-and-half or even whole milk for a lighter version.
Q: Can this soup be made ahead of time?
Absolutely. It reheats very well and the flavors deepen after a day in the fridge.
Q: Can I freeze this soup?
Yes, but freeze it before adding the cream for the best texture.
Q: Why shouldn’t I soak the potatoes?
Soaking removes starch, which you actually need to naturally thicken the soup.
Q: Do leeks need to be washed?
Yes, leeks often trap dirt between layers. Slice them first, then rinse well.
Q: Can I leave the soup a little chunky?
Definitely! Purée to your preferred consistency.
Q: What can I serve with this soup?
Crusty bread, a fresh salad, or grilled sandwiches pair beautifully.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
Comments