Potato Leek Soup

Let face it, when you have a classic recipe like Potato Leek soup, there really is nothing you need to say about it that hasn’t been said. The soup is centuries old. So I am just going to get right to the recipe, which is long over due!

Oh all right, the reality is I am still playing catch up since getting home after being caught up in Hurricane Sandy in Washington DC! As soon my Jetblue plane landed I had to start getting ready to host a really cool Underground Dinner Party for Foods from Chile, which I’ll be posting and sharing recipes from soon.  So, this is as much as I can muster up right now. . .well, at least I told the truth!


Recipe: Potato Leek Soup


  • 1 tablespoon butter
  • 1 tablespoon bacon fat
  • 3 leeks, sliced in half lengthwise, then thinly sliced crosswise
  • 5 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 pounds (4 large russet) potatoes, peeled, cut into large chunks
  • 6 cups chicken stock
  • 2 cups water


  1. Heat the butter and bacon fat over medium high heat in a large soup pot.
  2. Add the leeks and cook 4-5 minutes, stirring occasionally, until wilted.
  3. Add the remaining ingredients, stirring to mix well.
  4. Bring the soup to a boil, then reduce to a simmer.
  5. Cook the soup uncovered 30 minutes, or until the potatoes are tender.
  6. Remove the soup from the heat and fish out the stems from the thyme sprigs.
  7. Puree the soup using an immersion blender, or carefully transfer the soup to a food processor or blender. Puree the soup until very smooth.
  8. If the soup is too thick, add a little water or stock. For a richer soup add milk or cream to thin the soup.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)