Potato Leek Soup #2

When I served this to my daughter and a visiting friend, she assured her that “it looks gross, but it actually tastes pretty good.”




2 tablespoons olive oil

4 cups sliced leeks, the white part and a bit of the green, well cleaned

4 cups diced peeled potatoes (Idaho bakers are good)

6 to 7 cups vegetable or chicken stock

1 1/2 to 2 teaspoons salt, or to taste

1/2 cup or more heavy cream, sour cream or crème fraiche (optional)



  1. Heat olive oil over medium-high heat. Add leeks, potatoes and salt and sauté until soft, about 5 to 10 minutes, stirring often. Be sure pan is not too hot.
  2. Add stock and bring to boil. Reduce heat and partially cover pot. Simmer 20 to 30 minutes or until vegetables are tender.
  3. Add salt and cream if using (I don’t) and puree with an immersion blender. Adjust seasoning.

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