Potato Leek Soup

Janie has long talked about how much she loves potato leek soup, but I had never made it before and neither had she.  I always thought it would be a long, labor intensive ordeal and I never made the effort to see if I was right.  I’m pretty lazy that way, I guess.

While we were at the fair last weekend we happened upon a booth selling gluten-free soups and dips.  Janie tried their potato soup and thought it was good enough to buy, so we picked up a package to make the next day.  The mix was dried herbs, spices and freeze-dried potatoes to which we added milk and water to bring it all back to life.  It was sub-par, to say the least.  The potatoes were rubbery and the soup, in general, was gritty.  I thought I could do better, so I looked in my recipe stash and pulled out a never before made potato-leek soup recipe that appeared to be relatively simple.

Since Janie’s been on vacation for two weeks, she picked up the ingredients while I was at work:

3 Tbsp butter
3 leeks (thinly sliced)
1 medium onion (chopped)
6 large Russet potatoes (thinly sliced with skin left on)
3 1/2 c chicken or vegetable stock
1c heavy cream
salt and pepper to taste

Once we had the ingredients prepped, Janie wandered away to take a bath and I started in making the soup:

melt butter in saucepan
add onions and leeks – cook until limp
add potatoes and the broth, hopefully covering the potato/leek mixture
cook over medium heat until the potatoes are tender
mash the mixture and turn the heat down to low
add the cream and stir to incorporate.
simmer for 15 minutes, stirring every so often.
salt and pepper to taste.

Serve yourself a satisfying portion in a large bowl and eat it with a a big spoon.


  1. September 27, 2008

    That looks amazing.

  2. September 29, 2008

    Potato leek soup is one of our favorites — with a crisp green salad and some fresh crusty baguette. My recipe is pretty much the same except I use vegetable stock and no heavy cream. I whip through it with a handblender right at the end and the potatoes add enough creaminess. For fun you can use the same recipe, but exchange any number of other vegetables in place of the leeks — broccoli is great, so is asparagus, sweet potato, green beans, sauerkraut, etc… And they’re done in a jiffy.

  3. E's Mom
    September 29, 2008

    Is there any left? That looks super Nummy!!! Since I don’t seem to remember how to cook anymore, it’s unlikely that I’ll be making this anytime soon.

  4. heathen
    September 29, 2008

    XUP – It is incredibly creamy – so it could definitely be made without the cream and be whipped a bit at the end. Or you could use fat free half and half or skim milk and it would be just as good. Veg. stock, too – wouldn’t make much of a difference.

    Carrie – there is some left, it made a lot.

  5. September 29, 2008

    Thanks for the comment on my seahawks blog. Im going to link you because your page seems totally interesting. its so rare for me down here in cali to even speak to another seahawks fan who isn’t my dad, much less another FEMALE seahawks fan. my cockles, whatever those are, are warmed!

  6. E's Mom
    October 1, 2008

    I made your soup. It was just as delicious as you said!

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