Haiti Bites leak and potato soup with parsley pesto

Leek and potato soup with parsley pesto

Leek and potato soup with parsley pesto recipe. Heartwarming with deliciousness.

Course Main Course
Cuisine French
Keyword Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Haiti Bites Haiti Bites


For the soup

  • 4 cups leek chunks (white part only)
  • 3 cups diced and boiled potato
  • 1/2 cup diced onions
  • 4 cups chicken broth
  • 4 tbsp salted butter
  • 1 cup milk (I use 2%)
  • 1/4 cup water
  • 2 tbsp cream cheese (or 1/2 heavy cream)
  • 1/2 tbsp creole garlic marinade (or 1 garlic clove)
  • salt and pepper to taste

For parsley pesto

  • 1/4 cup chopped parsley
  • 1/2 cup olive oil (I use extra virgin)
  • 1/4 tsp creole garlic marinade (or 1/2 garlic clove)
  • 1/4 cup tête de maure cheese grated (or parmesan)


Parsley pesto

  1. In a food processor purée together parsley, olive oil, cheese and garlic.

  2. Set aside in a squeeze bottle for plating.

Leek and potato soup

  1. Dice your potatoes and boil in salted water.

  2. Cut leeks into chunks.

  3. Dice your onions.

  4. Over medium high heat, in a large cookware, melt your butter and add in leeks, onions and garlic marinade. Mix around a few times to coat all pieces. 

  5. Add water, cover and let cook 10 minutes.

  6. Add in your boiled potatoes and mix well.

  7. Add your cream cheese allowing it to melt.

  8. Add milk and turn the heat up to boil for about 5 minutes.

  9. Pour the mix in your blender.

  10. Return to heat and let simmer for another 15 to 20 minutes.

  11. Serve your soup with a generous drizzle of parsley pesto.

Recipe Notes

You can find the recipe for my creole garlic marinade here.

Also, use your food processor to quickly grate your cheese. You will use the same processor to prep the parsley pesto. I swear by my Cuisinart Food Processor.