Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!

Ingredients Nutrition


  1. In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
  2. Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
  3. Cover and simmer gently for about an hour or until potatoes are completely cooked through.
  4. Stir together cornstarch and water.
  5. Mix thoroughly.
  6. Add to soup, stirring constantly to avoid lumping.
  7. Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
  8. Add the cream and gently heat, but do not boil.
  9. Season with salt and pepper.
  10. Serve with garnishes.
Most Helpful

I needed a recipe to use up my leeks in the fridge and thought because it was cold that I should make a nice soup. Came across this recipe and tried it. OMG I have to rate this one a five. It had a nice taste and was wonderful. Thanks for posting. I will be making this one again.

lpyper July 12, 2010

Fantastic Rich and Heart Warming Soup. Great for those cold winter days. I've made this several times and it always turns out great. Only substitute is I didn't use real bacon but turkey bacon (less fat), but it was still terrific. Thank You!

Raelene's June 13, 2010

Sorry to be the spoiler on this recipe. I had high hopes. I cooked as directed with one change. I chopped and fried about 1'/2 a pound of bacon first, then removed the bacon and sauteed the leeks in the bacon fat. I used about 5 Tbsp cornstarch & water and found it didn't thicken nearly enough. After pureeing, it was far too thin for my liking. I also needed to add about 2 tsp of salt and a lot of pepper to give it some taste. My kids and husband thought it was okay, but it isn't a make again recipe for me.

Lucky Ducky October 06, 2009