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Potato Leek Soup

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

 3 cups large leeks (chopped)
 2 tbsp butter
 4 cups chicken broth (or vegetable broth for vegetarian option)
 1 kg potatoes (Yukon gold or Russet)
 1 tsp sea salt, less or more to taste
 1 pinch dried marjoram
 2 qts sprigs fresh thyme
 1 qt bay leaf
 ¼ cup chopped fresh parsley
 Sprinkle of Tabasco sauce or other red chili sauce
 White or black pepper to taste

Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.


Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4-quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.


Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.


Puree the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.


Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste

Nutrition Facts

Serving Size 1 cup (227g)

Servings 4

Amount Per Serving
Calories 126Calories from Fat 45
% Daily Value *
Total Fat 5g8%

Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 684mg29%
Total Carbohydrate 18g6%

Dietary Fiber 2g8%
Sugars 1g
Protein 3g6%

Vitamin A 36%
Vitamin C 27.9%
Calcium 40%
Iron 0.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.