Leek and Potato Soup

Buttery leek and potato soup

I love making homemade soups. They’re economical and offer a sense of purpose to that stock pile of yogurt containers in your cupboard. This easy to make recipe pairs buttery leeks and potatoes — perfect for fall/winter hibernation.


For the homemade stock

2 carrots
3 ribs of celery
1 yellow onion
3 cleaned leek tops
5 sprigs of thyme
2 tsp. salt
pinch of ground pepper
12 cups of water

For the soup

5 white potatoes — Feel free to use any waxier variety e.g. Red or Yukon Gold but NOT Russet. Russet potatoes have a much higher starch content. Long story short, using Russets for this recipe will result in a pot full of leek and potato papier-mâché paste.
3 large leeks
2 L homemade stock
1/2 cup white wine (or 1/4 cup cider vinegar + 1/4 cup stock)
1-2 sprigs of thyme
salt and pepper to taste


For the stock

Cut washed carrots and celery into large chunks, the onion in half, and place into a large stock pot. For the leek tops, cut the leafy green away from the whiter base of the leek, setting aside the bases for the soup.

Discard of the outer dark leaves to expose the lighter green inside. Wash thoroughly and throw into the pot. Add the salt and thyme, cover with water and boil 1-2 hours. Drain, discarding of all the vegetables, and set aside the liquid.

Homemade vegetable stock, beginning stages.

For the soup

To prepare the leeks, first cut each set aside stalk in half, length-wise, leaving the root end in tact. To thoroughly clean, run each half stalk under water and fan the layers to ensure any bits of soil are removed. Then cut the leeks into thin slices and set aside.

Cut the potatoes into small 1 inch cubes.

Place your stock pot on high heat and add the butter. Once melted, add your leeks and cover, stirring every few minutes until they begin to soften (5-10 minutes).

Once the leeks soften, remove the lid and continue to sautée the leeks until you see browning on the bottom of the pot. Then take your white wine or vinegar/stock mixture and deglaze the pot, being sure to scrape up all the tasty brown bits. Allow the wine/vinegar to boil off until almost no liquid remains (2-5 mins).

Add the potatoes and the stock. Once the soup comes to a boil, cover and simmer on low for 2 hours until the potatoes begin to break down. Make sure to stir occasionally.

Garnish with a dollop of sour cream and a few chives et voilà — you have a buttery bowl of goodness for a rainy autumn day.


2 responses to “Leek and Potato Soup”

  1. Susannah Avatar

    I have never deglazed that soup with wine/vinegar, but definitely will next time. Thanks Shannon!

    1. Shannon Avatar

      I find it adds a much needed brightness to a starch-based soup like this. Glad I could inspire!

Leave a Reply

Your email address will not be published. Required fields are marked *