Leek and potato soup is the ultimate bowl of comfort that comes together in just 30 minutes.
Simply cook the leeks down in butter until they’re soft and melted. The smell of melted leeks is intoxicating, be sure to enjoy it for a few minutes before adding the potatoes and stock. Then cook and blend. That’s it.
This recipe belongs to Papa, my grandfather. He is one of the most incredible cooks I know, and (except for during college) I’ve always lived within 10 minutes from him.
My relationship with this soup goes all the way back to I was a kid. My family went on a trip to New Hampshire and my grandfather made a big pot of this soup for everyone. I quickly finished my bowl and, in classic four-year-old style, I climbed into my aunt Jeanine’s lap, eating her entire bowl of soup too.
I love hearing this story, and this soup holds a special place in my heart because of it.Print
Leek and Potato Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- 3 tablespoons butter
- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/4 cups)
- 2 large russet potatoes, peeled and diced
- 4 1/2 cups chicken or vegetable stock, plus up to 1 cup additional
- 2 tablespoons fresh chives, chopped
- Melt butter in a large heavy saucepan over medium heat. Add leeks and stir to coat with butter. Cover pan and cook until the leeks are tender, stirring often, about 10 minutes.
- Add potatoes and stock and cook, covered, until the potatoes begin to soften about 10 minutes.
- Puree soup in batches in a blender until smooth. Return to the saucepan and thin with extra stock to desired texture. I typically add 1/2 cup extra. Season with salt and pepper to taste.
- Bring soup to a simmer before serving. Ladle into bowls, garnish with chives, freshly ground black pepper, and serve warm.
Serve this soup with whole wheat bread or scones.
In the summertime, this soup can be served cold, like a French vichyssoise.