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Leek potato soup
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5 from 20 votes

Leek and Potato Soup

Classic leek and potato soup is the perfect base for other soups.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: French
Author: Cynthia


  • 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


  • 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.
  • Add the chopped potatoes.
  • Add chicken broth.
  • Cover again and cook until the potatoes are soft when you poke a fork into them, about 20 minutes.
  • 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.
  • If it's too thick, add more chicken broth or some milk or cream.
  • Season with salt and white pepper.