Potato-Leek Soup

For this soup, make sure that you use only the white part of the leeks.

Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 4 large potatoes, peeled and sliced
  • 3 medium leeks (whit parts only), thinly sliced
  • 1 stalk celery, sliced
  • 1 medium yellow onion, peeled and sliced
  • 1 cup water
  • 1½ cups chicken broth
  • 1 cup whole milk
  • 2 Tbsp. chopped chives


  • Place potatoes, leeks, celery, and onion in a soup pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes.
  • Pour in the broth, increase heat to high, and bring to a boil. Strain the soup, pressing all the liquids out of the vegetables and discarding the solids.
  • Stir in the milk and reheat gently. Garnish with the chives and serve.