Leek and potato soup

Total Time
55 min
10 min
45 min
You won’t miss the cream usually found in this silky-smooth soup. This four-ingredient recipe gets its wonderful texture from pureeing the tender leeks and potatoes mixture. You can process it until smooth or leave it more chunky. You can also served it chilled. Leeks grow in sandy soil which can easily find its way into the leek’s many layers, so it’s important to clean them thoroughly. Don’t discard the green tops: Save them to toss into broths for a subtle flavor. To trim a leek, cut off the dark green leaves and halve lengthwise. Fan the leaves open under cold running water to rinse off any residual dirt. Lay them flat on a board, trim the root ends, and slice as desired.


Reduced-sodium chicken broth

3½ cup(s)

Uncooked leek(s)

4 medium, trimmed to white and light-green parts, cleaned, and thinly sliced

Uncooked red potato(es)

1 medium, peeled and cubed


½ tsp, snipped, fresh


  1. In a medium saucepan, combine the broth, leeks, and potato; bring to a boil. Reduce heat and simmer, covered, until the vegetables are fork-tender, about 45 minutes.
  2. Transfer to a blender or food processor and puree (in batches if necessary). Pour the puree back into the saucepan and heat to serving temperature, 1–2 minutes. Serve, garnished with the chives.