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Leek & Potato Soup

A comforting, flavor-packed soup.


2 T oil or butter
1 pound gold potatoes, chopped 
1 pound leeks, sliced into rings and rinsed
1 t salt, or more, to taste
1/2 t black pepper or pinch of red pepper flakes
6 cups chicken broth or 6 cups hot water with 3 T miso mixed in
1 cup half and half or cream

Heat oil in a heavy soup pot over medium heat.

Add the leeks and potatoes and cook, stirring occasionally, until the vegetables begin to brown, approximately 10 – 15 minutes.

Add stock and bring to a simmer.

Turn down heat to a simmer and cook, covered, for approximately 40 minutes.

Remove from heat and use an immersion blender to blend until completely pureed. (You can substitute a blender or a food processor if you don’t have an immersion blender; blend soup in small batches.)

Add cream and blend once more.

Return to the heat, and taste for seasoning.