Classic Potato Leek Soup

"Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread."
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Ready In:




  • In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
  • Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
  • Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
  • In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
  • Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
  • Stir in lemon juice and season to taste with salt and pepper.
  • COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.

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  1. This soup is great ! Just like something You would order from a restaurant. When sautéing the leeks I added some chopped onions and 3 garlic cloves. Very good, I would recommend this to anyone and even beginner cook, because, this is not hard for anyone to make..


  1. After adding leeks, add about 2 tablespoons of chopped white onion and 3 garlic cloves


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