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Potato Leek Soup by Food Storage Moms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course
Cuisine: American
Servings: 5 people
  • 2 large leeks (white and green parts, chopped)
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 1 pound Russet potatoes, peeled and sliced into quarters)
  • 1 bay leaf
  • 4 tablespoons heavy cream
  • salt and pepper to taste
  • snipped green onions for garnish
  1. Grab a large saucepan and melt the butter over medium heat. Add the leeks and cook over low heat, stirring a few times until they are softened (about 10-12 minutes). Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture. Season with salt and pepper. Bring the mixture to a boil, then turn the heat down and let it simmer for about 15 minutes. Remove the potatoes and place them in a bowl and set them aside. Remove the bay leaf and discard it. Transfer the leek mixture to a blender, and blend until smooth. Grab a clean pot and return the leek mixture to the new pot. Mash the potatoes in the bowl separately or the potatoes become a gluey texture. Add the potatoes back to the leek mixture. Over medium heat, whisk in the heavy cream to the soup mixture and bring it back to a simmer, stirring constantly. Add additional salt and pepper to taste if needed. Add snipped green onions and grated cheese as a garnish.