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Tasty Potato Leek Soup Recipe


4 cups of potatoes, peeled and diced
3 cups of thinly sliced leeks
8 cups of water
1 tablespoon salt
Butter and/or cream to taste


1. Simmer all the ingredients except the butter and/or cream for about an hour, partially covered.

2. Use an immersion blender or stand-up blender to puree the soup.

3. Stir in butter and/or cream.

4. Serve.


Leeks are traditionally used in this soup because they are milder than onions, which works very well with the mild potato flavor. However, there is no reason you cannot substitute leeks with onions, green onions or shallots if you prefer.

Also, if you want to reduce the fat but still want a richer taste, use milk instead of cream. Just don’t try to replace butter with margarine as it does not mix in as well.

Tips and Techniques

Leeks are a wonderful vegetable, and have not only a ton of flavor but are full of nutrition too. However, the one thing you need to be careful of with leeks is their tendency to trap dirt inside them as they grow. As the leek grows out of the ground, it catches dirt in its outer leaves, which then gets closed in as the plant matures. As you slice the leeks, check every few slices to see if you have dirt, and then just rinse it out.

I often cut all the slices and then soak them all in water to let the dirt sink to the bottom. And because the leeks will end up being pureed anyway, you can separate the slices into the individual rings to make sure you get all the dirt out.

But even if you miss some dirt, it should sink to the bottom of the soup pot anyway!

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