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Recipe: Leek and Potato Soup

February 02, 2014 1 min read


I'm not sure where I initially got this recipe from, or even what the original version looked like. Below is how I've been making this soup for years, and it's always a hit with the hubby (though he likes to add some meat to his meal when we have this). This soup is quite thick and filling. I used to like to pair it with a nice piece of crusty bread before I stopped eating grains. Now, I pair it with a salad.


  • 2 leeks chopped (I use the dark green part in addition to the white part)
  • 1 tablespoon butter (I like Kerrygold)
  • 2 1/2 cups homemade chicken or turkey broth
  • 1 pound potatoes cut up (any potatoes will do as long as they're not sweet)
  • 2 cloves garlic


  1. In a large soup pot saute the leeks in the butter over high heat until they are softened (8 to 10 minutes)
  2. Add remaining ingredients to pot and simmer over medium-high heat until potatoes are soft
  3. Use an immersion blender to blend soup till creamy
  4. Add salt and pepper to taste
This recipe makes 2 servings, about 2 cups each. Make a double or triple batch and put some in the freezer for a quick weeknight meal. soup by stu_spivack   :) Pamela   Photo by snickclunk is licensed under CC BY 2.0 Photo by stu_spivack is licensed under CC BY SA 2.0  

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