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Potato and Leek Soup Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Vanjo Merano


  • 1/8 cup butter
  • 4 pieces baking potatoes diced
  • 1 medium sized onion diced
  • 1 bunch onion leeks (white portion) chopped in half inch length
  • 1 teaspoon green onion leeks minced (for garnish)
  • 4 cups chicken stock
  • 1 cup whipping cream
  • 1/2 cup fresh milk
  • Salt and pepper to taste


  • Heat a cooking pot or saucepan and put-in the butter. Allow the butter to melt.
  • Add the potatoes, onions, and white onion leeks. Let the vegetable cook under medium heat for at least 8 minutes (stir once in a while for the vegetables to be uniformly cooked).
  • Add salt and pepper.
  • Pour-in the chicken stock and let boil. Simmer for 5 to 7 minutes.
  • Turn-off the heat and allow the mixture to cool. Put the mixture in a blender then hit the liquefy button to make the mixture smooth.
  • Put the mixture back in the heated cooking pot then add the milk and whipping cream and stir. Cook while stirring for a couple of minutes more.
  • Transfer to a soup bowl and garnish with minced leeks on top.
  • Serve. Share and enjoy!


Serving: 4g