Leek and Potato Soup

Leek and Potato Soup

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Leek and Potato soup is a carb lovers delight. It’s easy to make, creamy, without cream, with the subtle flavor of leeks. Serve with chopped chives and croutons.

Leek and Potato Soup

By Gloria Kobrin Published: January 8, 2014

  • Yield:

  • 8 Servings
  • Cook time:

  • 1 hr 30 mins


  • 6 Large Leeks
  • 4 Large Russet or Yukon Gold Potatoes
  • 4 Tablespoons Vegetable Oil use avocado oil for Passover
  • 10 Cups water/ no chicken chicken broth You can vegetable broth as well but the soup will not be as white
  • 4 Tablespoons Freshly Chopped Chives


  • colander
  • 3 quart Soup Pot With Cover
  • Electric Food Processor chopping blade inserted


  1. Cut leeks in half lengthwise.Slice the pale green and white parts thinly. Place in colander and rinse thoroughly.
  2. Heat oil in soup pot over medium heat. Add leeks. Stir well. Cover the pot. Cook leeks until they are tender stirring occasionally. This will take about 20 minutes.
  3. Peel and dice potatoes while leeks are cooking. Add to cooked leeks and continue to cook about 15 minutes longer. Stir mixture regularly to be sure the vegetables don’t burn.
  4. Add nine cups of water/broth to pot. Bring to a boil. Reduce heat and simmer another 30-45 minutes. Cool slightly.
  5. Purée soup, two cups at a time, in processor. Return purée to soup pot. Add more broth if soup is too thick. Season to taste with salt and pepper. Scatter snipped chives over each serving. Serve hot with croutons.