Potato Leek Soup
Recipe type: Soups, Chilis, and Broths
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 8 cups chicken stock (we use homemade)
  • 6 medium potatoes, peeled and cut into large pieces (russet potatoes work best)
  • 4 leeks (whites only), washed and sliced
  • 3-4 stalks celery, roughly chopped
  • 1-2 bay leaves
  • ¾ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • 1 cup heavy cream, half and half, or milk
Optional Garnish
  • Chives or scallions
  1. In a 6-quart pot add chicken stock, potatoes, leeks, celery, bay leaves, and thyme.
  2. Bring to a boil and simmer for 15 minutes or until potatoes are soft and easily pierced by a fork.
  3. Remove the bay leaves.
  4. Using an immersion blender, blend the soup until smooth. If you prefer a traditional blender can be used instead.
  5. Pour the soup back into the pot. Add the cream and simmer for about 15-20 minutes or until the soup has reached your desired thickness.
  6. Season with salt and pepper to taste.
  7. If you like, garnish with chopped chives or the green tops of scallions.
We recommend using organic ingredients when possible.

Make sure to thoroughly wash and rinse the leeks since gritty soil loves to hide in the folds.

If you don't have leeks on hand, 3 cups of onions can be substituted. Since the leeks add a sweeter, milder flavor, you may consider adding a touch of honey if you're using onions.

After adding the cream try to keep the soup from boiling. Cream soups taste and look their best when simmered.
Recipe by Bruce Bradley at https://brucebradley.com/recipes/recipe-potato-leek-soup/