Savory Potato Leek Soup

"Creamy and rich, no messing around here."
photo by Megohm photo by Megohm
photo by Megohm
Ready In:
1 pot


  • 3 tablespoons butter
  • 1 teaspoon oil
  • 2 leeks, cleaned and sliced thinly in half-moons
  • 3 garlic cloves, minced
  • 4 tablespoons flour
  • 3 cups chicken stock
  • 4 medium sized potatoes, 1 inch chunks (leave the skins on for VITAMINS, so you don't feel so bad about that heavy cream)
  • 1 teaspoon summer savory
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup heavy cream
  • salt and pepper for seasoning


  • In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
  • Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn’t burn, until it turns a richer colour of yellow.
  • Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
  • Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
  • Remove about a cup of the potatoes.
  • Stir in 1 cup heavy cream.
  • Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
  • Check for seasoning and serve!

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
View Full Profile

Find More Recipes