Potato Leek Soup

featuredAs the days get shorter, and it feels like there’s never enough time to get everything done, and the idea of homemade soup is just too much…

This recipe couldn’t be simpler. A small handful of ingredients into the pot and you’re done.

Potato Leek Soup (serves 4)

2 Tbsps. (30ml) olive oil or unsalted butter
2 large leeks, white and light green part sliced into thin disks
1-1/2 pounds (675g) potatoes–waxy or floury varieties–peeled and cut into a large dice
3 cups (720ml) low sodium vegetable or chicken broth/stock
Salt and pepper
1 bay leaf (optional)–I have a bay tree and throw the leaves into just about everything, but you don’t need it
1/4 cup (60ml) cream or half and half (optional)

In a stock pot over medium heat, cook the leeks and a few pinches of salt in the olive oil or butter for 5 minutes or until soft.


Add the potatoes, broth, bay leaf and a few grinds of black or white pepper.


Bring to a boil then reduce to a simmer and cook uncovered until the potatoes are very tender, about 30 minutes. Take off the heat. Remove the bay leaf.


Puree in a blender, food processor or with an immersion blender.

Add the cream or half and half–if using–and serve immediately. To reheat the soup, bring to a simmer, not a full boil to make sure the dairy stays intact.