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Potato Leek Soup

Servings 5 people
Author Comeback Momma


  • 2 large leeks white and pale green parts, roughly chopped
  • 2 TBSP butter
  • 4 cups chicken stock
  • 1 pound Russet Potatoes peeled and sliced in quarters
  • 1 bay leaf
  • 4 TBSP Heavy Cream
  • Salt and Pepper to taste
  • Snipped green onions


  1. Melt butter in large pot over medium heat.
  2. Add leeks and cook with low heat, stirring frequently, until softened (10 to 12 minutes)
  3. Add potatoes, chicken stock and bay leaf to the mixture and season lightly with salt and pepper.
  4. Bring to a boil, cover, turn down heat and simmer until potatoes are soft and tender, about 15 minutes.
  5. Remove potatoes to bowl and set aside.
  6. Discard bay leaf and transfer soup mixture to blender, carefully blend until mixture is completely smooth.
  7. Return soup mixture to clean soup pot.
  8. Mash potatoes separately as doing so in the liquid soup will make give you a gluey texture.
  9. Add potatoes back to liquid soup.
  10. Over medium heat, whisk in heavy cream and bring soup to a simmer, stirring frequently.
  11. Add salt and pepper to taste, sprinkle with snipped chives.