Leek and Potato Soup is one of the most versatile soups ever! Serve it hot with cheese or chilled and it turns into Vichyssoise!
On a recent trip back East several summers ago, my then 16 year old daughter, Emma, got a quick lesson in economics. We ate out three meals a day. Mid-way through the trip, she noticed that some of our “cheap” meals weren’t so cheap. (this post contains affiliate links) This post was originally published on September 16th, 2011. The photos have been updated.
“I don’t understand it,” she said, after we went to an inexpensive sandwich shop in New York City, “Nothing we chose was more than $8, how could it be almost $50?!” She was even more shocked when I told her that the lunch was more than what I spend on groceries for three days at home.
I can’t even imagine what the “dining out” budget is for some families who eat out, or do take-out, 2 or 3 days a week!
When Emma was in 6th grade, she participated in “Business Town”. Business Town is meant to give kids an idea of what it would be like to run a real business. They had to choose something to bring to sell for an entire week. The “customers” are other students in 5th, 6th, 7th and 8th grades, as well as teachers and staff. Emma decided to bring Leek and Potato Soup, since it’s her favorite of all the soups I make. She figured it would be a great thing to sell, because you can eat soup every day, whereas an “object” has a limited buyer’s market. Good point. What “we” didn’t take into consideration is that “we” would have make the soup every night and “we” would have to transport a large crock-pot, serving bowls, napkins and spoons as well as quarts and quarts of the product every day!
Well, “Emma’s” Leek and Potato Soup was indeed very popular, and she sold out every day she brought it. Too bad that the buyers were given fake money to purchase goods, even though the parents had to pay real money to buy real supplies!
Leek and Potato Soup should really be called the “mother of all soups”, because you can turn it in to anything.
Once you’ve mastered it, you can turn it in to Cream of Broccoli, or cream of (any) vegetable, (what my family affectionately refer to as, “Cream of Refrigerator Soup“). I’m giving you Leek and Potato Soup which you can use as your soup base!
Using Leek and Potato Soup as a Base for Other Soups
So then I take the humble Leek and Potato Soup and turn it into a variety of soups. The idea behind the potatoes, is that they are a natural thickener. You can add cream or milk, but to keep it healthier I almost never use either. I make Corn Chowder by adding some frozen corn at the end and leaving the soup chunky. “Cream of Refrigerator” is made by adding pretty much all the stuff that’s looking a little wilted in the fridge!..Celery, spinach, broccoli…Oops! You’ll probably never want to eat at my house on “Cream of Refrigerator” soup days. But, hey! What about Baked Potato Soup?
Some of the items used in this post are available here for your convenience, at no additional cost to you.
- 1 leek mostly the white part, sliced thinly*( you can see how much of the green I cut off)
- 5 or 6 potatoes peeled and chopped
- 4 Tablespoons unsalted butter or olive oil for vegan
- 2 quarts chicken broth or vegetable broth for vegetarian
- Kosher salt and pepper
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In a large sauce pan, heat butter and olive oil over a medium heat. Saute leeks 3 or 4 minutes. Then cover and "sweat". When you "sweat" onions, you are letting them cook and soften, rather than caramelize and brown.
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Add the chopped potatoes.
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Add chicken broth.
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Cover again and cook until the potatoes are soft when you poke a fork into them, about 20 minutes.
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Use an immersion blender or puree the soup in batches in a blender. If you use an immersion blender, you'll get a chunkier, more rustic soup. Or puree it in a blender, for a more elegant soup.
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If it's too thick, add more chicken broth or some milk or cream.
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Season with salt and white pepper.
*The leek is a dirty little bugger! To clean it (One Minute Food Byte video link), you need to slice it vertically,and then really swish it around in water to get all the dirt out from in between the leaves. You can use onions instead, but a leek and an onion, while in the same family, really taste different. A leek is more subtle, not to mention prettier.
Baked Potato Soup
Baked Potato Soup
So, you’ve got your basic Leek and Potato Soup…use the immersion blender…leave it chunky…add some chopped green onions, some shredded sharp cheddar cheese, some crumbled bacon and a big dollop of sour cream. Looking for more fast and easy soups? How about Chicken Tortilla, Tom Ka Gai or Curried Cauliflower?
In the summer, turn Leek and Potato Soup into Vichyssoise by adding cream and chilling.
Vichyssoise, chilled leek and potato soup.
Gluten free Leek and Potato Soup.
Sharon and Denise @BeBetsy says
October 24, 2012 at 6:13 pmLeek and potatoe soup IS delicious and perfect for fall! Yours looks wonderful.
thanks for the inspiration!
Cynthia says
October 28, 2012 at 10:06 amThanks Sharon and Denise!
Joanne T Ferguson says
March 12, 2014 at 8:07 pmG’day! What a warm and welcoming dish on a cold winter’s night! YUM!
Cheers! Joanne
Heidy L. McCallum says
March 13, 2014 at 1:02 amThis is a fantastic soup recipe, I love the fact it’s cost efficient as well!
Lauren says
February 3, 2016 at 8:11 pmThis looks delicious! Thanks for linking it up at the Taste Creations linky party! I am pinning this to our board! We’d love it if you could link up at our next Taste Creations linky party on March 1 — we will be featuring potato recipes!
Terri Steffes says
February 17, 2016 at 2:27 pmThank you for joining up on our Taste Creations link up! This dish is amazing and I am going to be trying it soon. Thanks again!
Lauren @ Lauren Caris Cooks says
February 18, 2016 at 11:44 pmWhat a fantastic recipe! Leek and potato soup has been one of my favourites for ages! Thank you for linking it up to the Taste Creations party! We hope you will join us again on the 7th March when we will be featuring potatoes!
Cynthia says
February 21, 2016 at 7:33 pmWill do! Thank you!
Dorothy at Shockingly Delicious says
February 25, 2016 at 4:58 amOh, how wrong you are. I DEFINITELY want to eat at your house on “Cream of Refrigerator Soup” night!
Marye says
February 25, 2016 at 5:27 amPotato soup is a favorite around here, I need to try this!
allie @ Through Her Looking Glass says
February 25, 2016 at 9:14 amI love the versatility of this delicious soup Cynthia. It’s such a simple recipe. I’ve always heard if you have potatoes in the house, you can eat. And this recipe is definitely proof of that. I love the program Emma participated in and I’m sure those lessons will go with her for life. Have a great day!
Marshie Boswell says
February 25, 2016 at 10:20 amI love that you are teaching your daughter those entrepreneurial skills! My daughter’s 2 now and I can’t wait to do stuff like this with her!
Also, YUM!
Cynthia says
March 2, 2016 at 5:09 pmWell, you’ve got to start them young! 😉 I started both of my girls in the kitchen at around 4…I even let them start cutting with real knives! I’d give them pretty safe cutlery, then we
graduated to paring knives, then to chef’s knives with assistance. My youngest is 15, and she has been using a chef’s knife on her own since she was about 8.
Sarah Walker Caron (Sarah's Cucina Bella) says
February 27, 2016 at 5:58 amThis is my favorite soup, and almost identical to how I make it (the only real difference is that I add a smidge of hot sauce too). So tasty! So economical
Cynthia says
March 2, 2016 at 5:09 pmMy husband would like it that way!
Christina | Christina's Cucina says
January 22, 2018 at 8:35 amOne of my all time favorite soups, but then it’s a standard soup in the UK, not so much here in the US. I wish more people would learn how lovely leeks are! And you’re so right about it being a “base” recipe. I use it all the time!
Cynthia says
February 3, 2018 at 3:31 pmYes, I wonder that too! It’s a staple in France as well!
Danielle says
January 24, 2018 at 1:14 pmThis looks perfect for winter. I love it. I love the flavor of leeks, so really I’m all about using them in anything. I am a sucker for cream however. I’m sure this doesn’t need it, but I don’t think I could help adding just a smidge!
Yang says
January 29, 2018 at 7:29 amLooks yummy and so easy to make. My husband would love a leek and potato soup!
Tessa Simpson says
January 29, 2018 at 7:59 amSo simple, and so comforting!! I love the simplicity! Thanks for sharing with us!
Joni Gomes says
January 29, 2018 at 8:40 amSuch a classic! This soup will never go out of style.
Megan Stevens says
January 29, 2018 at 8:46 amMmmm, potatoes and leeks are so comforting!! I love the idea of using this soup as a base for another, too.
Jean says
January 29, 2018 at 10:18 amSo perfect on a chilly day! Looks so comforting.
Yvonne says
January 29, 2018 at 1:47 pmOne of my son’s favorite soups is leek and potato, but now that my husband are keto I no longer make it. I will be sharing this simple recipe for him so that now he can be empowered and make it himself!
linda spiker says
January 29, 2018 at 5:04 pmyum! I love leeks in soups! Beautiful recipe!
Emily @ Recipes to Nourish says
January 29, 2018 at 7:07 pmSome of the best soup combo flavors EVER in my opinion. 🙂 This sounds so good! I wish I had some.
Monique says
January 29, 2018 at 11:54 pmSuch a classic delicious soup, YUM! I loved the Business Town story too, gave me a good giggle 🙂
Cynthia says
February 3, 2018 at 3:10 pmLol…We can laugh NOW!
Kimberly @ The Daring Gourmet says
January 30, 2018 at 12:12 amPotato and leek have always been two of my favorite ingredients and I couldn’t live without either of them. I love creamy-textured soups like this and it’s such a winning flavor combo!
Carrie | Clean Eating Kitchen says
January 30, 2018 at 8:13 amI can’t get enough soup in this cold weather! This is such a classic flavor pairing, can’t wait to give your version a go!
Cynthia says
February 3, 2018 at 3:10 pmDefinitely is a classic…but so easy too!
Kim Beaulieu says
January 30, 2018 at 10:02 pmI love leeks so I’m in love with this soup. It’s so versatile which is amazing.
Cynthia says
February 3, 2018 at 3:10 pmIt is so versatile! That’s what I love about it!
Easy Prep Ahead Meal Plans @ 20 Dishes says
January 31, 2018 at 5:06 amYou have taken two of my favorite ingredients to make soup with and combined them together. I love potato soup but I usually put green onions in my recipe. I will try this out for sure.
Cynthia says
February 3, 2018 at 3:09 pmI agree…so simple and yet so delicious!
Katie Mae @ Nourishing Simplicity says
February 1, 2018 at 9:22 pmI love leeks in my potato soup! I never thought of using it as a base for so many other soups though!
Cynthia says
February 3, 2018 at 3:09 pmI usually just use fewer potatoes so that the other veggies can shine!
Mira Richard-Fioramore says
February 2, 2018 at 10:46 pmI feel like I’m starting to catch a cold so this is perfect!! Thank you 🙂
Cynthia says
February 3, 2018 at 3:08 pmSoup is so perfect for when you’re feeling a bit out of sorts isn’t it!?
Christina Shoemaker says
February 3, 2018 at 4:12 pmSuch a great base for SO MANY RECIPES! I for one can never resist a potato soup so count me in for dinner on all your cream of refrigerator days! 😉
Cynthia says
February 3, 2018 at 4:57 pmyes it is!
Danielle says
February 4, 2018 at 3:38 pmSuch a classic recipe – and now I really, really want a bowl of this soup. Delicious!
Leslie says
February 4, 2018 at 4:53 pmBusiness Town seems like one of those school projects your daughter will always remember – and that you made soup every day is a seriously super-mom move! Leek and potato soup is such a lovely soup, and you’re totally right, it can become refrigerator soup very easily (and I’m sure it’s delicious, even if the veggies have seen better days!)
Cynthia says
February 8, 2018 at 5:05 pmwe’re still taking about business town 10 years later!
Tatiana says
February 4, 2018 at 11:28 pmEasy soup for busy days! I will keep the recipe to use on weekdays for my kids lunch ( they love healthy soups 🙂
Cynthia says
February 8, 2018 at 5:04 pmmy daughters both learned to make this soup at a very young age! It’s their “back pocket” meal!