• Cooking Time:
  • Servings: 4-6
  • Preparation Time:


This is my favorite potato leek soup! The recipe is from a cookbook called Causing a Stir.


  • 4 T butter
  • 4 leeks, white part only, sliced and soaked in water
  • 1 sm yellow onion, sliced
  • 4 lg yukon gold potatoes, peeled and cubed
  • 6 c chicken broth
  • 1/2 c light cream (I usually only use about 1/4 c)
  • fresh chives
  • salt and pepper


  • Melt butter in soup pot. Add leeks, onions, salt, pepper; saute about 15 minutes.
  • Add potato; cover and cook about 5 min. Add broth, bring to boil. Reduce heat, cover and cook about 50 minutes.
  • Process 3 1 cup batches of the soup in a blender or food processor. (A stick blender will work great, too!) Soup should be creamy, but
  • still have some chunks of potato.
  • Stir in cream and serve hot. Garnish with chives, cheddar cheese, bacon bits, cream, etc.
  • This freezes well but the broth and potato separate as it thaws. It
  • looks odd until its blended again. If it seems too thick, add a little extra chicken broth or cream when you reheat.

Categories: Potato  Soup  Stew 
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