Dinner / Gluten-Free / Savory / Soup / Vegetarian

Potato Leek Soup

This soup is so easy, it should be illegal.  Although, then you’d have to make it all on the DL (Mom: that means “down-low”), and hope that the police wouldn’t show up and arrest your scofflaw, soup-making, law-breaking a**.

You rebel.

Lucky for you, there’s nothing illegal about this soup — EXCEPT FOR HOW DELICIOUS IT IS.

Are you hoping that I get less weird in the new year?  I think KC is too.  Joke’s on you guys though, cuz it’s not happening!


Potato Leek Soup

  • 2 tbsp butter
  • 3 leeks, white part trimmed and sliced
  • 1 large yellow onion, diced
  • 6 medium to large russet potatoes, peeled and cut into chunks
  • 6 cups vegetable or chicken stock
  • 1 1/4 cups half and half
  • Salt and pepper

Optional toppings:

  • Fresh minced chives
  • Fresh minced parsley
  • Crispy bacon or prosciutto
  • Sharp cheddar cheese
  • Scallions
  • Like, all of the above (omg, yum)
  1. Place a large stockpot over medium heat and melt the butter.  Add leeks and onions, some salt and pepper, and saute until just soft and very fragrant.  Add potatoes and stock, then cover and cook for 35-40 minutes, until potatoes are tender.  Remove from heat and let sit for 10 minutes.
  2. Using a hand blender (or using a regular blender — in batches), puree mixture until desired consistency is reached.  (You can have this be totally smooth, or a little chunky — up to you!)  Add in half and half, season with salt and pepper to taste.  (If the soup has lost some of it’s heat at this point, just return it to the stove and heat through, stirring occasionally.)
  3. Serve plain, or with any or all of the above toppings.

I mean, did I say easy or did I say easy.

2 thoughts on “Potato Leek Soup

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