Leek + potato soup

With autumn (my favourite of favourite seasons*) comes soup and stew season. So far I’ve already made a spicy sausage + bean stew and (my best yet) beef stew. Tonight is leek + potato soup because I’m on my own for the rest of the week and I happened to have all the stuff on hand.


  • 2 tbsp butter
  • 1 med onion, diced
  • 2 celery stalks, diced
  • 4 small (or 2 lg) potatoes, rough dice (unpeeled)
  • 3 med leeks, white parts only, sliced + washed super well
  • 3-4 c low sodium chicken stock
  • Fresh ground pepper to taste


  1. Melt butter in a med stock pot over medium heat + toss in the celery and onion. Saute for a few minutes. Add sliced up leeks and saute for a few more minutes, stirring well. Add pepper + potatoes, stir.
  2. Add chicken stock and bring to a low boil, then turn down to med-low and simmer until the potatoes are cooked through (30 mins or so, it’s not a precise science here…they just need to be soft).
  3. Salt to taste if needed and either leave all chunky or blend with a stick blender until it’s at the chunky level you prefer. Yum.
  4. Optional: add 1/4-1/2 c of cream or milk if you want, but it’s really not necessary.

That’s it!

* Seasons, in order of perference: autumn, early summer, early winter, spring, late summer, late winter. February is right out.


2 thoughts on “Leek + potato soup

  1. Glad to see you don’t think milk/cream is essential and suggest pureeing is optional. We never use milk or cream and we tend to think puree is a bit wimpy! 🙂
    Any way you care to make it, leek and potato soup is the best soup available. (with the possible exception of roast onion soup)

  2. Pingback: A random post about grocery shopping :: dria.org

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