Potato Leek Soup Recipe

Potato Leek Soup


  • 1 ounce unsalted butter
  • 10 ounces leek, white parts only, thoroughly cleaned and roughly chopped
  • 2 pounds starchy potatoes, peeled and chopped
  • 1 3/4 quarts water, chicken stock or vegetable stock
  • salt and white pepper to taste
  • less than 1/2 cup whole milk (optional)
  • fresh thyme, Italian parsley, or chives, for garnish

How to make Potato Leek Soup

This is one of the simplest soups I've ever come across, and the payoff is huge: it is also one of the tastiest. As Fall comes on, there's little better to warm your belly.

  1. Sweat leeks in butter over medium heat.
  2. Add stock and potatoes and cook until spuds are tender.
  3. Use immersion blender to puree.
  4. Add milk for a creamier consistency, if desired.
  5. Season to taste with salt and pepper.
  6. Garnish with fresh herbs, if desired.

Yields approximately 2 quarts.

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