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Top shot leek and potato soup
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5 from 22 votes

Leek and Potato Soup

Classic leek and potato soup is the perfect base for other soups.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: French
Servings: 8
Calories: 162kcal
Author: Cynthia


  • 1 leek cleaned and sliced thinly. (see notes)
  • 2 pounds potatoes peeled and chopped
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons Olive oil
  • 2 quarts chicken broth or vegetable broth for vegetarian
  • white pepper to taste
  • salt (I like Redmond's Real salt)


  • In a large stock pan, heat butter and olive oil over a medium heat. Sauté leeks 3 or 4 minutes. Then cover, reduce heat to medium low, and "sweat" for an additional 5 minutes. When you "sweat" onions, you are letting them cook and soften, rather than caramelize and brown.
  • Add the chopped potatoes and chicken broth.
  • Cover 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. (See notes) 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.



Serving: 1g | Calories: 162kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 875mg | Potassium: 687mg | Fiber: 3g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 40mg | Calcium: 34mg | Iron: 2mg