Potato Leek Soup

Potato Leek Soup is a simple, classic recipe perfect for any time of the year. It's a filling, satisfying soup that's delicious and easy to make.

Course Soup

Cuisine French

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 283kcal

4 tablespoons (1/2 stick) Unsalted butter
4 Leeks cleaned, with green leaves removed and sliced thinly across the leek (yield 4 cups)
1 ½ pounds Russet potatoes peeled and sliced, slice 1/4-inch thick across the potato
6 cups Unsalted Chicken Stock*
1 tablespoon Salt

Melt butter in a Dutch oven or heavy stock pot. Add leeks and potatoes and sauté for approximately 5 minutes.
Add the chicken stock and salt, bring to a boil. Reduce heat to a simmer. Cover and cook 35 minutes.

*If substituting regular Chicken Stock, reduce the salt to 1 teaspoon. If using Low Sodium Chicken Stock adjust the salt 'to taste' (1-2 teaspoons).

Adapted from A Passion For Potatoes (Harper Collins Books, 1992)