Potato Leek Soup Recipe

Potato Leek Soup
Potato Leek Soup

Potato Leek Soup Recipe

Potato Leek Soup

This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well.



4 medium leeks (dark green stems removed)

1/2 large white onion, chopped

2 medium russet potatoes, peeled and cut into cubes

1 tbsp flour (use AP gluten free flour for GF)

1 tbsp butter

4 cups fat free chicken stock (or vegetable broth for vegetarians)

1/2 cup 2% milk

salt and fresh pepper



Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame.

Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil.

Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

Serve immediately.


Keywords: Potato Leek Soup

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