Potato and Leek Soup

Image of Suzan Najjar
Suzan Najjar Website
Rated 5.0 based on 2 customer reviews
Potato and Leek Soup
Potato and Leek Soup
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  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 8 cups vegetable stock
  • 2 russet potatoes, peeled and quartered
  • 2 leeks, white parts only, chopped
  • 4 cloves garlic, minced
  • ¼ cup heavy cream
  • salt and freshly ground black pepper


  1. Heat olive oil in a large stockpot over medium-high heat; fry onion, carrots, and celery in oil until tender, about 5 minutes.
  2. Pour vegetable stock into the stockpot; add potatoes, leeks, and garlic. Bring the stock to a boil, reduce heat to medium-low, and simmer until potatoes are fork-tender, about 15 minutes. Remove stockpot from heat. Stir heavy cream into the soup.
  3. Puree soup in a blender in batches until smooth; season with salt and pepper to serve.
Mealthy tip:

Garnish servings with snipped fresh chives for a beautiful presentation.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Aja A
September 12, 2017 at 7:24am

Aja A says:

This is definitely one of my favorite soups. Been getting into leeks more and it gives such a depth of flavor that you kind of get from regular onions. Most of these types of soups I like to puree them to thick-ish sauce status and top them with some baked chicken or pork chops sliced with green apples, so I used a bit less of the stock to achieve that.

Image of Jen the Mighty
September 12, 2017 at 7:08am

Jen the Mighty says:

Love the onions, carrot, and celery as the base for this decadent soup. Had to be careful not to overblend, didn't want glue soup, so I used my immersion blender instead of pureeing in the blender.