Tuesday, October 20, 2015

Creamy Leek and Potato Soup Recipe

WOW!  The temperatures are really starting to drop around here, and that means soup is on the menu more often.   I honestly forget how the topic came up, but a friend of mine was asking me about leek recipes for her brother, and I told her that Creamy Leek and Potato Soup was one of my favorites.  

The finished soup, in a bowl, grilled cheese behind, and the title above.

It's warm, hearty, and the leeks give it that great "onion" flavor without being to strong.  It is absolutely delicious and I can't wait to share it with you so...


Creamy Leek and Potato Soup:
*Prep Time:  10 min.  *Cook Time: 20 min.  *Difficulty:  Easy  *Servings: 4-6


The ingredients needed to make the soup.

  •  5-6 Potatoes (I like red or Yukon gold), diced
  • 3 Leeks, sliced
  • 3 Stalks of Celery, diced
  • 4-6 Cloves of Garlic, minced
  • 1 Stick of Unsalted Butter
  • 8 c. Chicken Stock
  • 1 c. Half and Half
  • 1 tbsp.  Seasoning Salt
  • 1 tsp. Salt
  • 1 tsp. Fresh Ground Black Pepper
  • 1/4 c. All Purpose Flour

The leeks sitting on a cutting board.

To being you will need to prepare your leeks.
Remove the long green leafy part and the root end.

The leeks, on the cutting board, cut in half.

Then, beginning and the bottom of the green side, cut the leek in half.

The leeks being sliced.

Then cut each half into slices.

The sliced leeks in a mixing bowl of water.

Leeks often have a lot of sand and dirt in the layers, and you don't want that in your soup, so you will want to place the slices into a bowl of water.  All of the grit will fall to the bottom.  And you are left with yummy leeks!

The ingredients chopped up on the cutting board.

While the leeks are soaking you can chop the potatoes, celery, and garlic.

Dutch oven on the stove with butter in it!

Once you have all of your vegetables prepped, place a soup pot over medium/high heat and add 2 tbsp. of the stick of butter.  Allow the pot to get hot and the butter to melt.

Leeks in the dutch oven.

Once the butter has melted you can add the leeks, but be sure to drain them first.
You will cook these just like and onion.  They should be soft and translucent.

Seasoning the leeks in the dutch oven.

Oh, and you will want to be sure to season with salt and pepper.

The celery in the dutch oven with the leeks.

Now you can add the celery.
Cook that until tender as well, 1-2 minutes.

Garlic being added to the dutch oven.

Add the garlic and cook until you smell it coming from the pan.

Potatoes being added tot he dutch oven.

Now you can add your potatoes.

Salt being added to the dutch oven

Season with the salt,

Seasoning salt being added to the dutch oven.

Seasoning salt,

Pepper being added to the dutch oven.

And pepper.
I know you are thinking that's a lot of salt, but remember potatoes are very bland and require a little heavier seasoning.

Flour being added to the dutch oven.

Now add the flour.
This is what is going to make your soup nice and thick.
I added a 1/4 c because I like my broth to be a little more on the brothy side, but if you are more of a thick soup lover bump it up to a 1/2 c.

Now you will need to stir everything around so that everything is coated with the flour and seasoning.

Chicken stock being added to dutch oven.

Now you will add the chicken stock.

Soup being brought up to a boil.

 Stir everything together and bring to the soup up to a boil.

Dutch oven on stove with lid on it!

Once at a boil lower to a simmer, cover, and cook for 10 minutes until potatoes are tender.

Butter being added to the soup

After 10 minutes add the rest of the stick of butter.
This is going to give your soup a nice rich flavor.

Half and half being added to the soup

And now for the creamy part....
A cup of half and half.

Stir it all together, let it simmer for 10 more minutes, taste for seasoning, and you are ready!

The finished soup in a bowl with a grilled cheese dipped in it.

Oh yum!  Look at that! Tender potatoes, al dente leeks, creamy, flavorful broth.  What more could you ask for?  The Creamy Leek and Potato Soup is perfect with a nice grilled cheese and is ready in 30 minutes.  Perfect for a busy weeknight meal to warm the soul.  So when the air starts getting crisp in your hometown warm up your soul in the kitchen with this soup!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


  1. This will be perfect on a cold winter's night. Saving for later. Thanks for this amazing recipe (and I love your measuring spoons) :)

  2. This looks really yummy! My mom used to make a leak and potato soup but this sounds easier than hers. Thanks for sharing!

  3. I enjoy going to the Farmers Market here and get upset when i can’t. Trying new recipes with some of your suggestions and products is wonderful. I am getting my husband to eat more veggies and gluten free products. Won’t do the pizza, but does eat the pasta. Thank you Amy’s for making such good food for us!! Really love the macaroni and cheese.
    Joseph Donahue

  4. Made this a few weeks ago and my husband, 18 month old son, and I all LOVED it! Crockpot recipes are my go-to on evenings that I won't have time to make dinner and this is one of our favorites already. We are having it for the 3rd time tonight!!! Thanks to Pinterest for helping me find you!
    Kelly Hubbard

  5. My daughter helps me cook just about everything but meat! Her favorite is anything that is baked .🙂
    Paul Brown