Leek and Potato Soup

This soup never goes out of style. It satisfies every time the cold weather returns.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1⁄4 cup extra-virgin olive oil
  • 3 leeks, ends trimmed, thoroughly cleaned, cut lengthwise, and sliced
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 3 russet potatoes, peeled and grated
  • 8 cups vegetable stock
  • 1⁄2 cup heavy cream or evaporated milk
  • 2 1⁄2 tsp. salt
  • 1 tsp. pepper
  • 1⁄2 cup chopped fresh chives


  • Add the oil to a large pot over medium heat and heat for 30 seconds. Add the leeks, bay leaves, and thyme. Cook for 10 to 15 minutes or until the leeks soften.
  • Add the potatoes and cook for another 5 minutes. If the mixture gets dry or gluey, add some water or stock.
  • Add the stock and the increase heat to medium-high. Bring the soup to a boil, reduce the heat to medium-low, and cook 30 to 40 minutes. Remove the bay leaves.
  • Using an immersion blender or a regular blender, carefully purée the soup until it is smooth. Add the cream, and season with salt and pepper.
  • Serve hot and topped with chives.