potato leek soup

Potato Leek Soup


  • 2 leeks (white parts only, compost the rest or save for stock)
  • 2 cloves garlic
  • 3 stalks celery (optional)
  • 2 lbs potatoes (people recommend russet but I’ve done various kinds)
  • 6 cups broth (I use vegetable but could use chicken)
  • 1/2 cup cream or milk (optional)


  1. Sauté chopped up leeks and celery stalks in olive oil with salt and pepper until translucent, add garlic at the end
  2. Add chopped potatoes and stir
  3. Add in broth
  4. Let simmer for 40 minutes or until potato is soft
  5. Use immersion or regular blend to puree the soup and return it to pot
  6. Add as much milk/cream as you like for your desired consistency/taste and simmer a bit longer to warm it back up
  7. Top with croutons, chives, dill, parm or anything you like!

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