Potato Leek Soup

Years ago when the web was young, I came across a recipe that I tried and found amazing and printed it out and kept it.  I make it fairly often, the whole family likes it.  I have tried recently to find it again on the web, but saved no attributing information about it.  So I am reprinting it again because I believe the world should not be without this recipe. One of the amazing things about this delicious soup is that there are only 5 (five) ingredients AND it does NOT take long to make, unlike almost all my other soups.


  • Leeks
  • butter
  • potatoes (Yukon Gold)
  • Chicken broth
  • Heavy cream
  • salt and pepper to taste

The following is the recipe as I saved it in it’s orignial format.  I have additional comments below it.

This is a remarkable comforting soup on a cold winiter day. With a load of fresh bread it becomes a meal.  In the spring, substitute asparagus or peas for the leeks, and you have two more reasons to cook soup.

Cut off and discard the roots and green tops(leaving about an inch of green) from three to six leeks, depending on their size.  Discard the outer one or two tough leaves.  Slice the leeks down the middle lengthwise and clean well under running water, then slice into about 1/2 inch pieces.  Reserve one piece for garnish, and saute the rest over medium heat in a soup pot in 2 tablespoons of unsalted butter for about 10 minutes, until the leeks start to soften and turn transluscent.

Meanwhile, peel and cut 3 medium potatoes, preferably Yukon Gold, into chunks. Add the potatoes and 3 cans or one box of low-salt chicken broth (yes, homade is always better, but who’s got the time?) to the leeks. Bring to a low boil, then turn down and simmer with the lid ajar for about 30 minutes, stirring occasionally, until the leeks are tender and the potatoes are soft. Slice the reserved leek into this slivers and set aside.

Remove the pot from the stove and use an immersion (stick) blender to thoroughly puree the mixture. If you have only a standing blender, transfer the soup in batches until it is all pureed. You will probably go out and buy an immersion blender soon afterwards.

After blending, return the soup to the stove and whisk in 1/2 cup heavy cream. Whisk more or less continuously until a simmer is reached, them remove from heat and check the seasoning. If you used regular broth (as opposed to low-salt), you probably just need to add pepper.  Ladle into bowls, add the leek garnish, and serve.

Serves 6

What I have learned after making this soup many times is that certain details matter on the ultimate outcome of this soup.  It is so good, because of the exact main ingredients; leeks, not onions, shallots or such, Yukon Gold potatoes, because they have such a fine velvety texture, heavy cream, not milk or half and half. These substitutions may be made, but the results will suffer. Now, that said, I use salted butter and a chicken base that is mixed with water or regular boxed chicken broth, it doesn’t really matter on these two items, however, I would not recommend margerine or oils in place of butter. I like to serve this soup with a hearty, grainy peasant style rustic bread.  I have made it in smaller and bigger batches, just adjusted ingredients to be proportional.  It really is outstanding.

Make this soup, then let me know what you think.

oh, and seriously, get a stick blender.


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