Potato Soup Recipe

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Potato Soup

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medium leeks, white part only
2 Tbsp
flavorless cooking oil
3 c
chicken stock
3 c
2 lb
potatoes, peeled and diced
2 tsp
1 tsp
4 tsp
white pepper
sour cream
chives, fresh/chopped


1Remove the root end of the leeks, trim the dark green tops and reserve for another use.

2Slice the light part into 1/2-inch rounds, wash well and set aside on a plate.

3Heat the oil in a pot, over medium heat, and add the leeks.

4Cook, stirring for 5 minutes.

5Add stock, water, potatoes, nutmeg, salt and pepper.

6Raise heat to high, cover and bring to a boil.

7Reduce heat to low and simmer, uncovered, for 30 minutes.

8Remove from heat and puree the soup in batches.

9Place pureed soup in a pot and reheat, covered, over low heat.

10To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives.

11Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.

12Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy