Potato Leek Soup


  • 2 tablespoons butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 2 pounds russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup milk
  • Salt and pepper, to taste
  • Chopped fresh herbs, for serving (optional)


  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and garlic and cook until the leeks are soft, 5-7 minutes.
  2. Add the potatoes and broth to the pot. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, 15-20 minutes.
  3. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!
  4. Stir in the milk and heat the soup until hot. Season with salt and pepper to taste.
  5. Serve the soup hot, garnished with chopped fresh herbs, if desired. Enjoy!

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Soup Recipes

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