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Leek, Potato & Mussel Soup

Leek and potato soup is a classic comfort food. Add mussels to the simmering soup along with some Veggie-Glace Gold, and it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.


  • 5 large leeks, well washed
  • 4 tablespoons unsalted butter
  • 1 pound baking potatoes, peeled and diced
  • 1 1/2 ounces Veggie-Glace Gold® dissolved in 3 cups hot water
  • 2 cups whole milk
  • 1 pound mussels, scrubbed and debearded
  • 2 tablespoons minced fresh chervil or 2 tablespoons minced fresh parsley
  • Salt and ground white pepper


  1. Thinly slice the white and pale green parts of the leeks: you should have about 5 cups. Reserve 1 cup and set it aside.
  2. Melt the butter in a large, heavy pan over medium heat. Add 4 cups of the leeks, cover, and cook gently over medium-low heat until they are tender, about 15 minutes, stirring occasionally.
  3. Add the potatoes and diluted Veggie-Glace Gold®. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  4. Transfer the soup to an electric blender or food processor and purée until smooth. Return the soup to the pot, stir in the milk, and bring to a boil. Turn the heat to medium, add the mussels, reserved sliced leek, and chervil and season with salt and white pepper.  Cover and cook until the mussels open. (Discard any mussels that do not open after about 8 minutes.)
  5. Season the soup to taste with additional salt and white pepper, and ladle it into warmed wide soup bowls.
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