Potato Leek Soup

Potato Leek Soup


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Boil potatoes and leeks until they are tender and create a tasty creamy soup. Puree half the soup to leave it a little bit chunky and season with extra black pepper.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 3 large leeks
  • 2 Tbsp. butter
  • 4 C. chicken broth
  • 2 lb. Russet potatoes, cubed
  • 1 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/4 C. chopped parsley
  • black pepper to taste

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Cut the leeks lengthwise and chop them into thin slices. Melt the butter over medium in a large pot and add the leeks. Cover the pot and reduce the heat. Cook for 10 minutes until softened. Pour in the broth, potatoes, salt, thyme, and parsley and simmer for 20 minutes until the potatoes are cooked through. Use a blender to puree half the soup. Season with black pepper and return to the pot. Cook another 5 minutes until heated through and serve.

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