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Potato and Leek Soup

Try this warm, filling soup for a larger group of people. Recipe source: Saveur

Prep Time: 15 minutes Total Time: 1 hour 10 minutes Cook Time: 55 minutes Servings: 8
Ingredients Click the play button next to each ingredient for How-To Videos
  • 4 tablespoons Butter
  • 3 medium Leeks, white and light green parts only, diced
  • 8 cups Beef, Chicken or Vegetable Stock
  • 1 dried Bay Leaf
  • Salt and Pepper, to taste
  • 1/2 cup Crema or Sour Cream (optional)
  • 2 tablespoons finely chopped Chives (optional)
  • Olive Oil, for garnish (optional)
  • 2 medium White Onions, diced
  • 1 medium Potato, peeled and diced
  1. Heat butter in a 4 quart saucepan over medium heat. Add leeks, onions and potato, and cook, stirring often, until soft, about 20 minutes.
  2. Add stock and bay leaf, and cook, stirring occasionally, until potato is very tender, about 35 minutes.
  3. Transfer to a blender and purée until smooth, at least 2 minutes; season with salt and pepper.
  4. Transfer to a pitcher or bowl and refrigerate until chilled, about 2 hours.
  5. To serve, divide chilled soup among serving bowls or warm soup on the stovetop to serve warm.  Add a spoonful of crema, sprinkle with some of the chives and drizzle with a couple drops of olive oil if desired.
Nutrition Facts
Serving Size 1/8 of recipe with crema % Daily Value
Calories 279
Fat 12 g 15%
Saturated Fat 5 g 25%
Cholesterol 22 mg 7%
Sodium 379 mg 17%
Total Carbohydrates 28 g 10%
Fiber 2 g 7%
Sugars 7 g
Protein 8 g 16%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Potatoes are a good source of vitamin B6 and vitamin C.

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