Creamy Potato Leek Soup


I love a tasty soup, especially when the weather turns chilly. For the past couple years, I’ve been making this potato leek soup recipe quite often. But, until a few years back, I had never really cooked with leeks. Thanks to a steady stream of beautiful leeks in our Porter Farms CSA, I found a great recipe in Food and Wine (by Murielle Andraud) that I adapted and have made regularly ever since.

This recipe is very quick and user friendly. As for the soup, it is creamy, but not too rich as far as cream-based soups go. (There is a good amount of stock in there too.) The smell of the soup cooking is borderline intoxicating. From the get go, the melting butter and leeks will bring people wandering into your kitchen. Fortunately it isn’t long before the soup is ready to enjoy.

Here’s my version of the recipe:

Creamy Potato Leek Soup

2 tbsp. unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
2 medium potatoes (about ~1/2 lb.), peeled and cut into 2-inch chunks
5 c. chicken stock or vegetable stock (to make this recipe completely vegetarian)
1 c. heavy cream
Salt and freshly ground pepper
Optional: chervil, parsley sprigs or chives, for garnish

  1. Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
  2. Add the potato and chicken stock and bring to a boil.
  3. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
  4. Add the cream and simmer for 10 minutes longer.
  5. Working in batches, puree the soup in a blender, then return it to the pan.
  6. Season the soup with salt and pepper; garnish with chervil, parsley or chives and serve.





This recipe will yield about six servings. File this one away for winter because it’s great on chilly days.

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

18. October 2010 by Nina
Categories: Recipes, Weeknight Meals | Tags: , , , , , , , , , , , , | 1 comment

One Response

  1. […] chicken stock in your favorite soup recipes, from the classic chicken noodle to creamy potato leek soup and roasted cauliflower and apple soup, or have it on hand for when savory dishes call for it, such […]