• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Winter

    Published: Apr 22, 2013 · Modified: Sep 16, 2020 by Paula Montenegro · Income from ads and affiliate links 19 Comments

    Leek and Potato Soup

    Jump to Recipe

    A fantastic soup that is flavorful, thick, and comes together quickly. It keeps well and can be frozen.

    Leek and Potato Soup on white ribbed placemat, spoon and plates around.

    My third guest post is very dear to me, because Alice from Hip Foodie Mom is a special blogging friend.

    Besides the obvious, extremely talented blogger, cook, photographer, and life juggler in general, she is as sweet and reliable as they come. A true friend. The kind that makes my top 10 food blogger's list of people I want to meet as soon as I have the chance. Which I hope will happen in the near future.

    The fact that she made a leek and potato soup is another happy coincidence. It's in my top three soup favorites of all times, together with gazpacho and red lentil soup, but she didn't know that.

    Yeah, I'll go with that and enjoy this fantastic soup. Or do I need to tempt you with her cheddar chive bread and stunning korean recipes?

    Potato soup with chives in white bowl, silver bamboo spoon and white surface.

    Hello Vintage Kitchen readers!

    I am so thrilled to be guest posting over here today.  Not thrilled because of the reason why Paula is hosting so many guest bloggers this week but because I love Paula, her recipes and this blog.

    I usually think of soup when people are sick or sad but that is not why I made this soup today. I just wanted something warm and comforting. Something that brought back happy memories. Something my family would enjoy.

    White bowl with leek and potato soup with chives, another bowl and plate with bread in background.

    While we were there, we had lunch and a potato and leek soup at Hitchcock. The soup and everything there was absolutely divine.
    It's actually a Potato and Tani Creek Leek soup with leek green oil. And now the family always asks me to make this soup for her at home.  

    I like a little chunkiness in my soups so I didn't blend everything completely and I added sautéed cremini mushrooms because we love them. And again, I like having a little something to chew while having soup.

    If you've never cooked with leeks before, this will help show you how to clean and cut them. You basically only want the tender white and light green parts of the stem.

    Chopped leeks and potatoes in beige bowl.

    The smell and aroma in your kitchen will be absolutely amazing.
    You can thank me later. It was so wonderful and soothing for me. I love it when delicious smells fill the kitchen when I am cooking.

    So, if you are in need of a good soup recipe, give this one a try. You'll love it.

    Spoon with soup over white bowl with potato soup.

    Table of Contents Hide
    Related recipes you might like:
    Leek and Potato Soup

    Related recipes you might like:

    • Two white bowls of orange soup, white background, spoons, salt
      Red Lentil Soup (only 3 ingredients!)
    • White bowl with orange soup with green specks, white surface
      Red Lentil and Carrot Soup
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Close up of baked pasta frittata with parsley in a cast iron skillet on a beige surface.
      Pasta Frittata

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Top view of white bowls with potato soup on white surface, crusty bread and spoons.

    Leek and Potato Soup

    Print Recipe
    Save Recipe Recipe Saved

    An easy-to-make and super flavorful soup for chilly months. It keeps well and can be reheated.

    • Yield: 4 servings

    Ingredients

    Units
    • 2 tablespoons olive oil
    • 1 lb potatoes; peeled and roughly chopped
    • 3 large leeks (washed and thinly sliced; you only need the tender white and light green parts of the stem)
    • 6 cups chicken or vegetable stock (or a mixture of both; use whatever you have)
    • ½ cup heavy cream
    • 1-2 tablespoons freshly-squeezed lemon juice
    • kosher salt and pepper; to taste
    • ½ cup Creme Fraiche for garnish
    • about 1-2 cups sautéed (cooked mushrooms; chopped for garnish (I highly suggest Cremini or Portobello mushrooms for this))
    • ⅓ cup fresh chives; minced
    • Special equipment suggested: an immersion or hand blender

    Instructions

    1. In a large stockpot or dutch oven, heat the olive oil over medium heat.
    2. Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 5-10 minutes.
    3. Add the chicken or vegetable stock and bring to a boil.Reduce the heat to low and simmer for about 30 -35 minutes or until the vegetables are tender and soft.
    4. Blend until somewhat smooth using an immersion or hand blender; I like a little chunkiness in my soup so I didn’t blend it all I left a few potatoes chunks.
    5. Add the heavy cream and season with salt, pepper and the lemon juice.
    6. Serve and garnish with the mushrooms (if using), crème fraiche and minced chives. Mix and enjoy!

    Notes

    You can jazz it up with sauteed mushroom and creme fraiche too!

    • Author: Paula Montenegro

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    from Foodista.com

    More Winter Recipes

    • White marble surface with glass bowls containing creamy rice pudding. Cinnamon sticks and lemon peel strips around.
      Cinnamon Rice Pudding
    • On white marble a white ramekin with lentil stew. Grey cloth beside it.
      Lentil Stew
    • Crumbly squares of raspberry linzer tart on wooden board.
      Linzer Tart Recipe
    • Close up aerial view of iced gingerbread people on a metal wire rack.
      Gingerbread Cookies (with video)

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cocoa and Lavender says

      April 28, 2013 at 4:39 pm

      Alice - this is beautiful and elegant! Paula, thanks for introducing us to Alice!!

      Reply
    2. Linda | The Urban Mrs says

      April 25, 2013 at 8:33 pm

      Paula and Alice - love the recipe here, and leek and potato soup is one of my favorites. You're so sweet, Alice and your words are so meaningful.

      Reply
    3. Lora CakeDuchess says

      April 25, 2013 at 1:42 pm

      What a treat to see sweet Alice here. One of my all-time favorite friends showing off her gorgeous soup on my other favorite friend's blog. It's a joy to know each of you and I love your words, Alice. hugs to you both.

      Reply
    4. Anne ~ Uni Homemaker says

      April 25, 2013 at 3:56 am

      This looks delicious! I love leek and potato soup. Your photos are beautiful too. Lovely post...

      Reply
    5. Natalie G says

      April 24, 2013 at 3:21 pm

      Leek and potato soup is a fave of mine, what a great recipe!

      Reply
    6. Andrea_TheKitchenLioness says

      April 24, 2013 at 11:36 am

      Paula and Alice: what a wonderful post. I love the writing, the fantastic photography and the great recipe. Leek and Potato Soup is absolutely one of my favorites but your recipe with the added toppings of sautéed mushrooms, chives and crème fraîche sounds far better than what I have been making!
      Thanks for the great post and have a lovely Wednesday!

      Reply
    7. Laura Dembowski says

      April 24, 2013 at 12:40 am

      I love all onions but leeks are really something special with their mild flavor and soft texture when cooked down. They aren't so fun to clean though.

      Reply
    8. Abbe@This is How I Cook says

      April 23, 2013 at 11:13 pm

      I love leeks and potatoes. And cream. And soup. And it is still snowing here in Colorado. Crazy weather. Crazy world. Soup is so nice and simple.

      Reply
    9. Carol | a cup of mascarpone says

      April 23, 2013 at 2:42 pm

      A wonderful guest post! I just used leeks for the first time in years in a risotto...and loved them. I bet this soup is absolutely delicious with the potato chunks. Thinking about you, Paula!

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • A white bowl with peach dump cake, blue spoon
      Peach Dump Cake
    • Easy No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White round dish with peach crisp and silver spoon
      Easy Peach Crumble (or crisp)
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes