potato leek soup

linda lu


This soup is one of my very favorites to make. Easy, economical, versitile and very forgiving. Can't find leeks? Try a combination of sweet and yellow onions. Can't find Yukon gold potatoes? Easily use Russets and peel the skins as they are thicker than the Yukon golf variety. Don't have Better than Buillon base? Use low sodium broth. Served with a garnish of chopped chives and bacon on top,this soup only requires 2 utensils, a soup spoon and yummy dinner roll to mop up. Bon appetit!


★★★★★ 1 vote

30 Min
1 Hr
Stove Top


  • 3
    leeks, white to light green part only, rinsed for grit, and chopped
  • 3 1/2 lb
    scrubbed and cubed yukon gold type potatoes
  • 3 slice
    applewood bacon, crisped in soup pot, removed and chopped for garnish
  • 10 c
    low sodium chicken broth (i use chicken base)
  • ·
    salt, pepper, cayenne pepper to taste
  • 1-2 Tbsp
    chopped fresh chives for garnish

How to Make potato leek soup


  1. PREP:
    Clean leeks by cutting in half and rinsing in a bowl of cold water. The grit just falls right to the bottom of the bowl. Cube scrubbed potatoes and put into a bowl of cold water.
    Crisp bacon in soup pot, remove when done and wipe out most of bacon grease.
  2. Then: add the leeks and saute for a few minutes, till they are soft. Add the potatoes and saute until they get some color. Add 2 cups of chicken stock, scrapping up the good bits at the bottom of the soup pot. Add salt and peppers to taste and rest of the stock, bring to a boil, lower the heat to simmer, put a lid on the top and simmer for 45 minutes. Using an immersion blender, blend the soup until thick and creamy.
  3. This recipe is easily adapted for vegans and vegeterians, omit bacon and chicken stock, using veggie stock. Please try this easy economial and waist friendly soup. Bon Appetit!

Printable Recipe Card

About potato leek soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Low Sodium
Other Tags: Quick & Easy Healthy

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