Potato and Leek Soup

barbara lentz


Great comfort food


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 2 large
    leeks trimmed of dark green stalks washed and cut into pieces
  • 1 medium
    onion chopped
  • 4 clove
    garlic minced
  • ·
    salt and pepper to taste
  • 1 Tbsp
  • 4 c
    chicken stock
  • 1 lb
    potatoes peeled and cubed
  • 1/2 c
    heavy cream
  • 3 Tbsp
  • ·
    chopped fresh parsley for garnish

How to Make Potato and Leek Soup


  1. Add oil to Dutch oven and place over medium high heat. Add the leeks, onions and garlic. Saute until softened. Add the chicken stock and potatoes and bring to a boil cook until potatoes are soft about 20 to 25 minutes.
  2. Puree with an immersion blender or food processor. Place back on stove and add the heavy cream and butter. Warm through and season with salt and pepper to taste.
  3. Garnish with parsley

Printable Recipe Card

About Potato and Leek Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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