Leek and Potato Soup

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This soup can be a base for many other cold weather or winter soups. I used this base to make a cream of asparagus soup and it can be adapted to many other “creamy” soups. Of note is that I’ve greatly reduced the use of cream to make the soup…well, creamy. I like using grated potatoes to thicken the soup.

Like many soups, the use of leeks will ensure you a superior soup and using a homemade stock is a must. I wish I could have salads all year ’round but I live in Canada and alas, tomatoes and other summer vegetables are bland at best in winter. I can wait until next summer for sweet, garden ripe tomatoes. In the meantime, it’s soup season.

Leek and Potato Soup

1/4 cup olive oil

3 leeks (white parts), rinsed well of any dirt and grit and finely chopped

2 bay leaves

1 tsp. dried thyme

3 Russet (starchy) potatoes, peeled

8-9 cups of chicken (or vegetable) stock

1/2 cup of cream (or evaporated milk)

salt and pepper to taste

  1. In a large pot, add your olive oil over medium heat and add the chopped leeks, bay leaves and thyme and simmer while occasionally stirring for about 10-15 minutes or until the leeks have softened. Now grate your potatoes through the large holes of your box grater and stir in with the leeks. Simmer for about five minutes. If the mixture gets dry and gluey, add some water or stock.
  2. Add your stock and bring to a boil. Simmer for about 30-40 minutes.
  3. When your soup is ready, remove the bay leaves and puree the soup with a hand blender. Add the cream (add as much or as little cream as you wish) and adjust seasoning with salt and pepper. Top with some chopped chives or a a drizzle of extra-virgin olive oil and a crisp slice of garlic as garnish. Serve hot.

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© 2007-2010 Peter Minakis

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Peter Minakis

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13 Comments for “Leek and Potato Soup”


I agree with you on the salads Peter, but sometimes a delicious soup just hits the spot! I love, love, love leeks and have been thinking about making leek soup for some time. I will soon, now, thanks to you.


It most definitely is soup season. This looks great – especially with the oil on top. We’re having a thick soup for tea tonight. We can still get all the fresh salad greens from the markets at the moment but our bodies are telling us to move with the seasons and eat some comfort food! :)


Man, that puddle of olive oil makes this classic combination soup just so rustic and robust. Love how you can make simple things so look so delicious!!!


I’ve been gobbling soups up for a week now because I can’t get rid of this darn cold that is afflicting me … and a bowl of this would delightful right about now! Great classic soup Peter.