Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
bouquet garni

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.

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  • Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Tips

Cook's Notes:

Since you are pureeing the soup, you can very roughly chop the leeks, onions, and potatoes - don't waste your time getting them to be uniform in size!

Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.

Nutrition Facts

287 calories; protein 5.9g 12% DV; carbohydrates 47g 15% DV; fat 9.7g 15% DV; cholesterol 23.5mg 8% DV; sodium 653.9mg 26% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2020
Easy, satisfying and delicious. Didn't have broth so used a lot of bullion. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/19/2020
Easy, satisfying and delicious. Didn't have broth so used a lot of bullion. Read More
Rating: 5 stars
05/05/2020
Easy, savory, delicious! While there are many "fancier" such recipes out there for leek/potato soup, whcich I do make once in awhile, this one is often my go-to for the ease of it. You can be flexible with more/less ingredients and results always good. Read More
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