Potato Leek Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving: 4

A Word From The Cook

A perfect fall inspiration!


  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 Large Leek sliced (white and light green parts)
  • 2 Cloves Garlic (minced)
  • 4 Cups Vegetable Stock
  • 2 Potatoes (peeled and diced)
  • 2 Bay leaves
  • 2 Sprigs Thyme
  • 3-4 Grinds of Salt
  • 5-6 Grinds of Pepper


  1. In a large pot melt the butter.
  2. Add the Leeks and Garlic and sauté until softened (about 10 minutes).
  3. Add the Vegetable Stock, Potatoes, Thyme, Bay Leaves, Salt and Pepper.
  4. Cover the pot, bring to a boil and then reduce heat to low and simmer for 15 minutes (potatoes should be soft).
  5. Using a immersion blender, purée the soup until smooth and creamy.
  6. Adjust thickness to your liking by adding up to 1 cup of water (or more vegetable stock or for a creamery soup add some 35% cream).
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