Leek & Potato Soup

Tammy T


A soup for anytime of the year. When served chilled, it is then known as Vichyssoise. I like it hot and serve this as a second course for Thanksgiving. I love the smooth, creamy goodness of this soup! This was a new recipe I tried one Thansgiving and kept. SO GOOD!
** This soup can be made and kept, covered, in the refrigerator for up to 3 days, or frozen for up to 3 months. I love make ahead recipies, especially for Thanksgiving!

Blue Ribbon Recipe

This soup does make an impressive presentation! Perfect for brunch, dinner or a special occasion. I added a pinch of nutmeg and some fresh chopped parsley for color. It would also be well served with a dollop of sour cream and some fresh dill. A nice crusty bread or even some lightly seasoned croutons. Test Kitchen Avatar The Test Kitchen


★★★★★ 6 votes

15 Min
30 Min
Stove Top


  • 3
    leeks (about 1/2 lb)
  • 1
    medium onion
  • 2 Tbsp
  • 1 lb
  • 5 c
    chicken stock
  • ·
    salt and pepper
  • ·
  • 1/2 c
    light cream
  • 1 tsp
    lemon juice
  • 2 Tbsp
    chopped fresh parsley, to garnish

How to Make Leek & Potato Soup


  1. Trim the leeks, leaving some green at the top to color the soup. Cut in half lenghthwise, then cut across into 1/4 inch slices. Rince in a colander in plenty of cold running water.
  2. Peel and cut the onion about the same thickness as the leeks. Melt the butter in a large saucepan over medium heat until foaming, then add the leeks and onion. Stir to coat the vegetables in butter. Cover the pan and cook over medium heat for about 10 minutes or until soft but not brown, stirring occasionally.
  3. While vegetables are cooking, peel the potatoes and cut them into 1/4 inch slices. When the vegetables are ready, add the potato slices to the pan. As soon as you have added the potato slices, pour the stock in and add salt and pepper to taste. Do not use too much salt because the stock may already contain some. Add around 8 gratings of fresh nutmeg or to taste. Turn up the heat and bring to a boil. Reduce the heat, cover the pan and simmer for about 10 minutes or until vegetables are soft.
  4. Remove the pan from the heat, Using an electric handheld immerser, with the blades held below the level of the soup, puree the soup for about 3 minutes, until smooth.
  5. Return the soup to medium heat and stir until it boils. Take off the heat and add the cream and lemon juice, then stir and check seasonings. Serve hot, sprinkled with parsley.

Printable Recipe Card

About Leek & Potato Soup

Course/Dish: Vegetables Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Soup's On!
Other Tags: For Kids Healthy

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