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Potato Leek Soup

I am up to my ears in leeks these days, but it’s not a bad thing. Parmesan roasted leeks are delicious. And sauteed leeks are versatile. But the recipe de resistance is potato leek soup. This comforting, pureed mixture of sweet leeks, starchy potatoes and flavorful chicken broth is warming on a rainy day. It’s like having two big arms wrapped around you — perfect for a cool fall evening … or a rainy night.

This recipe was inspired by one from Simply Recipes. A lack of certain ingredients dictated changes in execution, but the finished product was 100 percent awesome. So awesome, in fact, that I am making several more batches to freeze for this fall and winter.

Will and Paige both loved it too.

Potato Leek Soup
serves 4

2 tbsp butter
3 large leeks, soaked and chopped
1 lb potatoes, diced
4 cups chicken broth
hot sauce

Melt butter in a large pot. Add leeks and cook on medium-low for 10 minutes. They should soften, but not brown.

Add potatoes and chicken broth. Cover, increase the heat to medium and cook for 20 minutes, stirring occasionally.

Using an immersion blender, puree the soup. Then add salt, pepper and hot sauce, to taste (I used about 3 shakes of hot sauce). You may also want to garnish with additional hot sauce and something green like parsley.

Serve with crusty bread. Mmm.

Comfort Food: Butternut Squash Soup Recipe | Sarah’s Cucina Bella :: Family Food

Wednesday 9th of December 2009

[...] love pureed soups like Potato Leek Soup and this one, especially when the weather is like this. They are easy and filling and taste so [...]

Fall Means Soup (Doesn’t It?) » More To The Core

Monday 28th of September 2009

[...] first cool day this fall, I practically skipped down to my basement to retrieve a frozen batch of my favorite potato leek soup. The kids and I love the flavors in it, and what says fall more than a warm bowl of soup served up [...]


Monday 8th of September 2008

I used to eat potato leek soup in Sweden when I was growing up. I haven't had it since - didn't even know people used leek in the U.S.! Thanks for posting this recipe. Now all I have to do is wait for a colder day...


Saturday 6th of September 2008

So glad you like the soup! What has always amazed me about it is how creamy it tastes, even without any cream.