Food Blog

Super Leek & Potato Soup

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  • Three large leeks, sliced thinly (white and light-green parts only).
  • Use two tablespoons of unsalted butter, olive oil, or butter
  • Two minced garlic cloves
  • One large onion, diced
  • Potatoes, peeled and chopped into 4 cups (approximately 4-5 medium potatoes)
  • 6 cups of vegetable or chicken broth
  • One cup of heavy cream (optional).
  • 2 Bay Leaves
  • Thyme dried one teaspoon
  • Black pepper, 1/2 teaspoon
  • Salt to taste or 1/2 teaspoon
  • Chop fresh chives or parsley for garnish
  • Croutons for serving


  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the leeks, and cook them, stirring frequently, for 5 to 7 minutes or until they are softened.
  2. Add the garlic, onion and cook for 2-3 more minutes or until fragrant.
  3. Mix the potatoes and ensure they are coated well with the leek mixture. Cook for 2-3 more minutes.
  4. Add the bay leaves, dried rosemary, black pepper, and salt. Bring the mixture to a rolling boil, then boil the heat and simmer it for 20-25 minutes or until the potatoes become tender.
  5. Remove the bay leaves. Use an immersion blender in the pot to get a smoother texture. You can blend the soup in batches with a countertop mixer, but be careful when handling hot liquid. You can skip this step if you prefer a chunkier texture.
  6. Pour the hot soup, and stir in the heavy cream or milk, as needed. If needed, add more salt or pepper to the soup.
  7. Pour the soup into bowls and top with chopped parsley or chives. If desired, add croutons to the soup for extra crunch.

Serve the Super Leek & Potato Soup with a salad or crusty bread for a satisfying and complete meal. Enjoy!

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