Creamy Leek & Potato Soup

Dawn Tanner


This is a big favorite of husband and son!


★★★★★ 1 vote

20 Min
1 Hr


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2 bunch
fresh leeks, washed
2 c
potatoes, cut into 1 " cubes (peeled)
8 c
beef stock
2 stick
butter, salted
1 qt
heavy cream
1 tsp
1/2 tsp
black pepper
4-6 Tbsp
all purpose flour


1 sprig(s)
fresh parsley
1 dash(es)
paprika, sweet mild

How to Make Creamy Leek & Potato Soup


  • 1Take your cleaned leeks and slice of the hairy roots at the bottom and discard the roots. Slice into 1/2" medallions going slightly into the green leaves for added color and flavor.
  • 2In a deep skillet, slowly melt your butter until liquid. Add your leeks a handful at a time and saute until leeks are soft and mostly translucent. Sprinkle with salt and pepper and mix thoroughly.
  • 3Slowly add your flour, one tablespoon at a time, mixing until your leeks and flour form a thick pasty mixture. Remove from heat,.
  • 4Pour your beef stock into a 5 quart dutch oven and bring to a boil. Add your potatoes and cook until almost tender. Stir in your cream and bring it to a low boil. Reduce to a simmer and slowly add your leek mixture stirring continuously. Let it simmer on low until the leeks reach your desired level of softness and the soup reaches your desired consistency.
  • 5Serve in bowls with a sprinkle of paprika and sprig of fresh parsley.

Printable Recipe Card

About Creamy Leek & Potato Soup

Course/Dish: Cream Soups

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