Potato Leek Soup

There’s something about the combination of potatoes and leeks in a creamy soup base – it’s a terrific comfort food.

Yield: 4-6 servings

Time: an hour


  • knife
  • heavy saucepan with lid
  • wooden spoon
  • blender or food processor (optional)


  • 2 T olive oil
  • ¾ pound leeks, cleaned and sliced
  • 1½ pounds potatoes, optionally peeled, then sliced or diced
  • 2 c vegetable stock or water
  • 2 c milk
  • 1 t salt
  • black pepper
  • 1½ t parsley, chopped


Sauté the leeks in oil over medium heat until limp, 8-10 minutes.

Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk,* ½ c at a time.

Stir in milk, salt, and pepper and simmer for 10 minutes. 

You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.

Garnish with additional pepper and parsley and serve.


* Adding milk rather than additional stock or water during the potato-cooking stage will give you a richer, creamier soup.

Also see my recipe for plain old potato soup.


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Potato leek soup