Leek and Potato Soup

White bowl of leek and potato soup with chives



  1. 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. 
  2. Add potatoes and stock and cook, covered, until the potatoes begin to soften about 10 minutes.
  3. 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. 
  4. 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.