Remy’s Potato & Leek Soup from Ratatouille

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When it comes to movies that make me hungry, there are few that feature as many delicious dishes as the ones seen in the movie Ratatouille.

Try to watch this movie on an empty stomach and not get hungry. I promise it’s impossible.

One of the most requested dishes from this movie is one of the first Remy makes in the actual kitchen at Gusteau’s – a soup that Linguini has messed up and Remy fixes with a few simple additions.

It’s after Linguini catches Remy prepping the soup – and after said soup is served to a customer who turns out to be a food critic who loves it – that the two team up and discover that Remy can control Linguini’s movements by tugging on his hair.

If you haven’t yet watched Ratatouille, I highly recommend you check it out! It’s one of my favorites for many reasons beyond the ones related to food.

When we first see the soup, Linguini has knocked it on the floor and is trying to fix it before anyone notices. Unbeknownst to him, Remy is watching from above and having a minor panic attack as Linguini addes in mystery ingredients that obviously are ruining the soup.

Remy falls though the restaurant’s ceiling and after narrowly escaping from being caught, he finds himself near the soup disaster.

Instead of completing his escape, he decides to attempt to fix the soup – which is how Linguini spots him. The soup is then served before Linguini can stop the server – and the rest is history.

Making the Soup from Ratatouille

Remy’s additions to the soup aren’t all easily identifiable; and keep in mind we are working with animated physics when it comes to making this soup so we will need to adjust the amounts and cook time to make the soup delicious in real life too.

Here’s what I think was in the soup:

  • vegetable broth – the soup is first an orange-ish red color when first seen in the movie, which is likely a vegetable based broth based on the color
  • potatoes – adds flavor and texture to the soup
  • bay leaves – deepens the overall flavor
  • cracked pepper – for a zesty undertone
  • white wine – adds acidity and slight sweetness
  • onions – to pump up the flavor of the soup
  • mushrooms – help to mellow out the onion flavor and add texture
  • garlic – for savory flavor and aromatics
  • heavy cream – to pull all the flavors together with the addition of fat and cream
  • leek – adds color, flavor and crunch to the soup
  • salt – to boost the overall flavor and enhance the sweet undernotes of the soup
  • parsley, chives, thyme & marjoram – fresh herbs bundled together to make an aromatic and flavorful soup
  • gruyere cheese & goat cheese – help to thicken the soup and add tangy notes of flavor

Head over to TikTok to leave your request for more fictional feasts!

Remy’s Potato & Leek Soup from Ratatouille

The Starving Chef
The soup Remy fixes in Ratatouille is likely a silky, French-style leek and potato soup. This recipe follows the ingredient additions EXACTLY as shown in the movie but adjusts slightly for flavors and time.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Fictional Feasts, Soup
Cuisine Movies, Soup
Servings 4



  • 2 tablespoons butter
  • 1 cup yellow potato chopped
  • 32 oz vegetable broth
  • 3 bay leaves
  • 1 tablespoon fresh cracked pepper
  • ½ cup white wine
  • 1 tablespoon sea salt
  • 8 oz heavy cream
  • 1 cup sweet onion chopped
  • 1 cup button mushrooms chopped
  • 2 tablespoons garlic chopped
  • 1 cup leek washed & chopped
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh thyme stems removed
  • 2 tablespoons fresh chives + whole chives for topping
  • 2 tablespoons fresh marjoram or can sub fresh oregano


  • In a heavy bottomed soup pot or Dutch oven, melt the butter over medium heat until frothy and just starting to brown. Add the potatoes and saute until the potatoes are just beginning to brown on the edges – about 5-10 minutes.
  • Pour in the broth and bring to a low simmer. Simmer the potatoes for about 5 more minutes. Pour in the wine.
  • Stir in the sweet onion, mushrooms and garlic. Continue to simmer until the onions are turning translucent around the edges, about 10 minutes. Pour in the heavy cream and return to a simmer.
  • Then stir in the leek, salt, parsley and chopped chives. Simmer for another 10 minutes, or until the leek has brightened in color but still has some crunch. Stir in the remaining herbs, gruyere and goat cheeses.
  • Simmer until the cheeses have melted into the soup completely and the soup has thickened slightly. Reduce the temperature to medium low and continue to simmer for another 10 minutes.
  • The soup may separate as it sits, so be sure to stir it well every few minutes until ready to serve. Serve garnished with chives and a side of crusty French bread and enjoy!
Keyword leek, onion, potatoes, soup
Tried this recipe?Let us know how it was!

One Comment

  1. ive always wanted to try this soup so having this resapy really made my life easier than trying to find it in a store or restaurant

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