Potato Leek Soup

READY IN: 40mins
Recipe by Amber Roe

From the wonderful Enchanted Broccoli Forest by Mollie Katzen. This soup is great year round.

Top Review by Jessica Lynn Montgo

This was a big hit when I had guest for dinner! It was easy enough that I'll make it regularly. I do think it's worth the extra few minutes to saute the veggies and herbs before adding stock or water. I melted a few tablespoons of butter in the dutch oven and sauteed the potatoes, leeks, celery, carrots, and herbs until the veggies started to "sweat." Then I added vegetable broth. If you don't have an immersion blender, ask Santa to bring you one! It's so much better than transferring back and forth.

Ingredients Nutrition


  1. Scrub the potatoes and cut them into 1 inch chunks.
  2. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
  3. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
  4. Remove from heat, and let it cool until it's no longer too hot to puree.
  5. Puree the soup in a blender or food processor in batches.
  6. Return the puree to the pot.
  7. Stir in the milk.
  8. Add black pepper to taste and adjust salt if necessary.
  9. Serve hot or cold, possibly topped with a sprinkling of fresh hebs.

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