Potato Leek Soup

This soup is simple and delicious! We got the recipe from Mark Bittman’s excellent cookbook: How to Cook Everything.


  • 2 T butter or extra virgin olive oil
  • 3 medium potatoes
  • 3 leeks
  • Salt and pepper to taste
  • 4 cups chicken, beef or vegetable stock (or water)
  • 1 cup of half and half or whole milk


  1. Melt the butter or heat up the oil in a large pot.
  2. Add the vegetables. Sprinkle with salt and pepper. Cook, stirring, until starting to soften, 2-3 minutes.
  3. Add the stock and adjust the heat so the soup gently bubbles. Cook until the vegetables are very tender, about 20 minutes.
  4. Puree in a blender or with an immersion blender.
  5. Stir in half and half or milk and reheat gently.

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