Potato and Leek Soup


Serves 4




  • 3 large baking potatoes, peeled and diced

  • The white and pale green parts of 2 leeks: trimmed, washed, and chopped

  • 1 qt chicken or veggie stock

  • 2 tbsp butter

  • Salt and pepper to taste



  • In a large, heavy-bottomed pot over medium heat, melt the butter.

  • Add chopped leeks and "sweat" for ten minutes, stirring often, until softened.

  • Add potatoes, broth, salt and pepper. Bring to a boil.

  • Reduce heat to low and simmer, uncovered, for about twenty minutes, until potatoes are tender.

  • Blend in a food processor or with an immersion blender. (Blenders are discouraged for potatoes: they turn gummy.)

  • Return blended soup to pot and season to taste.