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Leek & Potato Soup

Amy Albert

Yield: Yields 6 cups.

Servings: four to six.

Part of this soup is puréed to add body, but it remains chunky and chowder-like and is also good chilled. If you make it ahead and reheat it, you may need to thin it with a bit of water.


  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
  • 1 small onion, diced
  • 1 tsp. coarse salt; more to taste
  • 1 hearty sprig fresh thyme
  • 1/2 bay leaf
  • Small pinch saffron, crumbled
  • Pinch cayenne
  • 4 cloves garlic, thinly sliced
  • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
  • 4 cups homemade or low-salt canned chicken broth
  • 2 Tbs. minced fresh flat-leaf parsley
  • Crème fraîche, for serving
  • Freshly ground black pepper to taste

Nutritional Information

  • Nutritional Sample Size with 1 tsp. crème fraîche
  • Calories (kcal) : 170
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 10
  • Sodium (mg): 360
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Protein (g): 4


  • In a heavy-based pot, heat the olive oil and butter until quite hot. Add the leeks, onions, and salt, and then turn the heat to medium low. Add the thyme and bay leaf. Cook slowly, stirring occasionally, until the vegetables are slightly softened and a bit browned, 10 to 15 minutes. Add the saffron, cayenne, and garlic; cook, stirring, for 1 min. Add the potatoes and chicken broth. Increase the heat and bring to a boil. Reduce the heat to a bare simmer, cover, and cook until the potatoes are tender, about 15 minutes. Discard the thyme sprig and bay leaf. Transfer 1 cup of the soup to a blender to purée and then return the purée to the pot. Adjust the seasonings. Ladle into shallow bowls; garnish with the parsley, crème fraîche, and pepper.


Rate or Review

Reviews (12 reviews)

  • User avater
    kodiakid | 09/22/2021

    The soup is tasty, albeit a little heavy on the garlic. I didn't enjoy the long strands of leek in the soup. I reread the recipe thinking I must have missed the step to chop them up rather than just slice them across. I ended up using my immersion blender to break those down a bit.

  • User avater
    aliringbull | 11/12/2017

    Absolutely dynamite. Such rich flavour- the extra onion and garlic are key. I frequently make this to freeze for work lunches. It completely makes my day! I don't bother with the crème fraîche either; it's perfect on its own.

  • user-3164399 | 10/09/2017

    simple, fast, and really yummy. I didnt add the creme fraiche, and it tasted plenty rich and robust. (with fewer calories) Make a double batch, and freeze the other half.

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