Potato Leek Soup

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  • 1 Bunch of Leeks (3 or 4 Leeks)
  • 2 Tbsp Olive Oil
  • 1/2 Tbsp Salt
  • 1/2 Tsp Fresh Cracked Pepper
  • About 3 Pounds Yukon Gold Potatoes or Butter Potatoes
  • 3-4 Cloves Garlic, Minced
  • 4 Cups Vegetable Broth
  • 1 Cup White Cooking Wine (optional)
  • 3 Stems of Thyme
  • 1 Bay Leaf


Chop and thoroughly wash the leeks, only using the white parts. Dry on a paper towel.

Peel and Chunk the potatoes. Rinse and Drain.

In a large pot, heat the olive oil over medium low heat and sautee the leeks. Add in the salt and pepper and cook until tender, do not brown, about 8-10 minutes. Add in the garlic and cook for another minute. Add in the potatoes, broth, wine or water and bring to a low simmer. Place the bay leaf and thyme towards the top, but submerged. Cook for about 20-30 minutes, potatoes should be fork tender. Remove the bay leaf and thyme stems. Puree the soup using a blender, food processor or an immersion stick blender. You can choose the leave the soup a little chunky or velvety smooth! Serve and enjoy!