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Leek and Potato Soup

3 leeks -- diced
1 Large onion -- diagonally sliced
5 Large potato -- peeled and diced
or 6 medium potatoes
6 Cups vegetable broth
salt and pepper
thyme -- optional
dill -- optional


Dice 3 leeks and 1 large onion. Saute them in your soup pot with just enough liquid to keep the vegetables from burning. While they are cooking, peel and dice 5 large or 6 medium potatoes. Add to the leeks and onion, along with 6 cups of vegetable broth. Allow to simmer for at least an hour (I often put it up in the morning and let it cook all day), then season to taste with salt and pepper. Other seasonings may be added (ex. dill, thyme, etc.) The seasonings will depend on the taste of the stock you started with. Puree the whole batch. You can do this in a food processor or with a hand blender. If you have neither, try mashing with a potatoe masher. The soup will be thick because of the potatoes.




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