Potato and Leek Soup

Potato and Leek Soup


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Creamy and wholesome, Potato and Leek Soup is an old comfort-food recipe that is great during the cold winter months. It can also be chilled for warmer weather.

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Chicago, IL

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 4 C. of chicken broth
  • six peeled and chopped russet potatoes
  • 4 sliced leeks
  • 3 chopped stalks of celery
  • bay leaf
  • 1/2 TSP. finely chopped thyme
  • salt and pepper
  • 1 C. heavy cream

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To start off, combine four cups of chicken broth, six peeled and chopped russet potatoes, four sliced leeks, three chopped stalks of celery, one bay leaf, and 1/2 teaspoons of finely chopped thyme in a large pot. Sprinkle it with salt and pepper while boiling until the potatoes are soft, which should take fifteen to twenty minutes. Remove the bay leaf, then put the mixture in a food processor or immersion blender and then blend it until its smooth. Pour the soup it back into a medium pot to add one cup of heavy cream. Simmer until you have a thick, hearty soup, which should take around twenty minutes. Now you can tuck in! Enjoy your year-round comfort food with breadsticks and a mug of something warm.

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