Potato Leek Soup

Potato Leek Soup & fresh Italian bread

This is a great easy to make hearty soup for a cold winter day or a Meatless Monday!

This would also be an awesome meal to prepare for St. Patrick’s Day, which is just around the corner!

Cook / Prep Time – about an hour

Servings – 4


  • 2 tbsp butter
  • 1 lb Yukon Gold potatoes (I used the baby ones)
  • 1 1/2 lb leeks (white and pale green parts) washed and sliced
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 1 celery stalk, sliced
  • 2 1/2 cups vegetable or chicken broth
  • 3/4 cup half and half
  • 3/4 cup milk
  • 1 bay leaf
  • 1/4 cup chives, chopped
  • 1/4 tsp fresh grated nutmeg
  • Salt and pepper to taste

Heat the butter in a saucepan on medium heat. Add the onions, celery, leeks and the shallot. Cover and and cook from 7 to 10 minutes, stirring often. Do not brown them. Add the stock, potatoes, bay leaf and half of the chopped chives. Cover and reduce to low heat and cook for another 30 – 40 minutes until the potatoes are tender.

Remove and discard the bay leaf. Turn the heat off and add the milk ,half and half and nutmeg.Using a blender or an immersion blender, and process until smooth. Put it back on the heat to heat it back up and serve. Top with the remaining chopped chives. That’s it!

Suggested music to listen to while preparing the soup….

Since the very talented singer / songwriter Carole King had a birthday this week, how about “Tapestry” her classic album released in 1971?

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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