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Leek and Potato Soup Recipe

on March 18, 2021

Recipe by Chef Jacquie

  • 1 cup of  leeks (white part only), cleaned well and sliced
  • 1 ounce of salted butter
  • 1 cup of Russet or Idaho potatoes, peeled and diced
  • 3-1/2 cups chicken or vegetable stock
  • 1 teaspoon of Kosher salt
  • White pepper, to taste

In a large soup pot, over low heat, cover and sweat the leeks in butter for 5 minutes.

Add potatoes and stock, cover and simmer for 20 minutes, or until potatoes are soft.

With a slotted spoon, remove solids and place in the  food processor.  Puree until smooth, keep adding broth to thin out, or use a handheld emulsion device.

Season with salt and pepper.

Additional toppings (optional): crispy bacon, shredded cheddar cheese or sliced scallions

Serve with slices of toasted baguette.

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