Potato Soup

Potato Soup

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  • 2
    medium leeks, white part only
  • 2 Tbsp
    flavorless cooking oil
  • 3 c
    chicken stock
  • 3 c
  • 2 lb
    potatoes, peeled and diced
  • 2 tsp
  • 1 tsp
  • 4 tsp
    white pepper
  • ·
    sour cream
  • ·
    chives, fresh/chopped

How to Make Potato Soup


  1. Remove the root end of the leeks, trim the dark green tops and reserve for another use.
  2. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate.
  3. Heat the oil in a pot, over medium heat, and add the leeks.
  4. Cook, stirring for 5 minutes.
  5. Add stock, water, potatoes, nutmeg, salt and pepper.
  6. Raise heat to high, cover and bring to a boil.
  7. Reduce heat to low and simmer, uncovered, for 30 minutes.
  8. Remove from heat and puree the soup in batches.
  9. Place pureed soup in a pot and reheat, covered, over low heat.
  10. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives.
  11. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.
  12. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.

Printable Recipe Card

About Potato Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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