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Top view of white bowls with potato soup on white surface, crusty bread and spoons.

Leek and Potato Soup

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

  • Yield: 4 servings


  • 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)
  • 1/2 cup heavy cream
  • 1-2 tablespoons freshly-squeezed lemon juice
  • kosher salt and pepper; to taste
  • 1/2 cup Creme Fraiche for garnish
  • about 1-2 cups sautéed (cooked mushrooms; chopped for garnish (I highly suggest Cremini or Portobello mushrooms for this))
  • 1/3 cup fresh chives; minced
  • Special equipment suggested: an immersion or hand blender


  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!


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