Leek and Potato Soup

Recipe and photo contributed by Stephanie Deihl Yield:  8 one-cup servings (2 quarts total)
Prep Time:  10 minutes Cook Time:  25 minutes

Leek and Potato Soup

This is a quick and easy weeknight soup that helps me reset during the holiday season. It is a rich and hearty vegetarian meal on its own or can be served with a crisp side salad, sandwich, or Puff Pastry Spinach Pies. Make it up to 3 days in advance and reheat slowly over a simmer.


3 tablespoons unsalted butter

2 large leeks (about 1 pound), halved and cleaned of sand, white and pale green parts sliced to ⅛-inch thick

2 large potatoes (about 2 pounds), peeled and quartered

4 cups vegetable stock

1 cup water

1 teaspoon salt, plus more to taste

½ cup half and half

½ teaspoon freshly ground black pepper


  1. In a heavy 4-quart pot, melt the butter over medium-low heat. Add the leeks, stirring occasionally until they begin to soften, about 5 minutes.
  2. Add the potatoes, stock, water, and salt. Cover and bring to a boil over high heat. Reduce heat to low to maintain a simmer and cook until the potatoes are fork tender, about 20 minutes.
  3. Remove the pan from the heat and puree the mixture with an immersion blender. Add the cream and additional salt and black pepper to taste and stir to combine. Serve.

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