Leek and Potato Soup

James Peterson

Cookbook Author

This simple and satisfying soup can be put together in about the time it takes to open a can and can be made as a smooth, creamy soup or left chunky. This versatile soup is a base for three other soups: cream of asparagus, green pea, and spinach soup.


  • 3 medium leeks
  • 1 large Yukon Gold potato for purèed soup, or 1 large white or red waxy potato for chunky soup, peeled
  • 1 quart milk, water, or chicken broth
  • 1/2 cup heavy cream or 4 tablespoons butter
  • Salt
  • Freshly ground black pepper


Clean the leeks and slice them thin. If you’re making a purèed soup, slice the Yukon Gold potato thin. If you’re making a chunky soup, cut the waxy potato into 1/3-inch dice.

Put the potatoes and leeks in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. If you’re serving the soup chunky style, add the cream or butter and season to taste with salt and pepper before serving. If you’re making a purèed soup, purèe in a blender or with a hand-held immersion blender and strain into a clean pot before adding the heavy cream, salt, and pepper.


4 servings