Creamy Potato & Leek Soup

Creamy Potato & Leek Soup Recipe

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paulette jepsen


This is a really inexpensive soup. Quick and easy to prepare, hearty and wonderful to eat.


★★★★★ 1 vote

20 Min
30 Min


  • 1 large
    celery stalk
  • 1/2 medium
    yellow onion
  • 3 medium
  • 4 medium
    potatoes, peeled
  • 4 -6 c
    vegetable broth
  • 1 tsp
  • 1 tsp
    spike (optional)
  • 1/2 tsp
    black pepper
  • 1 c
    half and half
  • 1/4 c

How to Make Creamy Potato & Leek Soup


  1. Chop onion and celery in bite size pieces. Slice leeks and put into water and let them float to the top. The dirt will settle at the bottom. Remove leeks from water with sieve.
  2. Saute celery, onion and leek in melted butter for 5 minutes. Add potato to pot and pour in vegetable stock. Make sure that the stock covers the potatoes and vegetables by about 1/2 inch. Add spike now if you are using it.
  3. Cook potatoes and vegetables for 15 minutes, or until potatoes are soft. Add salt and pepper when vegetables are soft. Using either an emersion blender or potato masher, puree vegetables until somewhat smooth but still has potato chunks in it.
  4. Remove from heat and let sit for 5 minutes, then slowly stir in half & half. If you add half & half right when you take it off the heat it may split. Pepper to taste and serve.

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About Creamy Potato & Leek Soup

Course/Dish: Cream Soups
Dietary Needs: Vegetarian

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