Leek and potato soup

Here’s your soup number 3 of the week.  Smooth and lovely leek and potato soup. We’ve been enjoying this recipe in our family for many years. It comes from Julia and Jacques Cooking at Home.



  • 2-3 tablespoons of oil
  • 4-6 spring onions, chopped
  • 4-5 cups of leeks, chopped and very well washed
  • 4-5 cups of potatoes, cubed
  • 6-7 cups of chicken broth (use water and stock cubes if you must)
  • salt, pepper
  • sour cream for garnish

How to make: Saute the onion and the leeks for about 7-8 minutes. Add the potatoes and the chicken stock. Add salt and pepper to taste.  Bring to boil, lower the heat and cook for 20 minutes. Puree the soup with a hand blender or a food processor. When the soup is in the plate, add a tablespoon or less sour cream.  The sour cream is a must for me. It complements the taste beautifully, it gives the soup a velvet texture and a sweet green color.

3 thoughts on “Leek and potato soup

  1. Pingback: Chunky leek and potato soup « Mydinnertoday's Blog

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