Leek and Potato Soup

Servings 4


  • 2 Tbsp butter
  • 2-3 leeks thoroughly cleaned and chopped
  • 2 lbs. potatoes peeled and diced, about 6 medium
  • 4 cups chicken broth low sodium
  • 1/2 cup half & half
  • 1/2 cup milk
  • Salt and pepper to taste


  • In a soup pot melt butter and sauté the leeks on low to medium heat for 3-4 minutes. The leeks should not get brown.
  • Add the potatoes and chicken broth; simmer until potatoes are tender, 20 to 25 minutes.
  • Pour half-and-half and milk into the soup and continue to simmer until slightly thickened.
  • Use an immersion blender, a regular blender, or a potato masher to blend the soup to your desired consistency.
  • Add salt and pepper to taste.


Hold back some of the half & half and/or milk and add more at the end to adjust the thickness of the soup to your liking.
Keyword Leek, Potatoes
Back to Recipes
Scroll to Top