Leek and Potato Soup
Leek and Potato Soup

Leek and Potato Soup Recipe


August 6, 2016

Recipe by Chef Jacquie


1 cup leeks (white part), cleaned well and sliced

1 ounce butter

1 cup Russet or Idaho potatoes, peeled and diced

3-1/2 cups chicken or vegetable stock

Salt and pepper, to taste


1In a large covered soup pot, over low heat, sweat the leeks in butter for 5 minutes.

2Add potatoes and stock, simmer, covered for 20 minutes until potatoes are soft.

3With slotted spoon remove solids and place in food processor, puree, adding the broth or use a handheld puree device.

4Season with salt and pepper.

5Add toppings (optional): crispy bacon, shredded cheddar cheese or sliced scallions

6Serve with sliced baguette.