Easy Potato Leek Soup

Elaine Laskowski


Comfort food at its best. This can be made heartier by adding crumbled cooked bacon or some chunks of ham.


★★★★★ 2 votes

15 Min
30 Min
Stove Top


  • 4 large
  • 2 stick
  • 4 large
    russet potatoes
  • 3 Tbsp
  • 1 qt
    low sodium chicken broth
  • 2 c
    half and half
  • 1 tsp
  • 1 tsp
    white pepper

How to Make Easy Potato Leek Soup


  1. Cut off the tough green tops and the beard ends of the leeks. Using a sharp knife, make a cut down the center of the leeks but not all the way through the beard end, let that connected. Turn over the leeks and make another cut like the first but not all the way through. Cut the leeks into thin slices and rinse well in cold water in a pot to clean out any sand in the stalks. Strain in a colander.
  2. Slice celery. Melt the butter in a large pot and add the leeks and celery. Cook over medium low heat until tender.
  3. Add the chicken broth, salt and pepper and the peeled, diced potatoes to the leeks and cover and simmer until potatoes are tender but not falling apart.
  4. Add the half and half but don't boil, just heat until broth is hot. At this time if you are adding ham or bacon put it in the pot and let it heat. If soup is too thin just mash some of the potatoes with the back of a wooden spoon until soup is of the consistency you like.

Printable Recipe Card

About Easy Potato Leek Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: German
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #potato #Cream #leek

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