Puree of Potato and Leek Soup

Total Time
37 min
7 min
30 min
It’s hard to believe that just five ingredients can create such a flavorful soup. Buttery-tasting Yukon Gold potatoes, plenty of leeks and onions.


uncooked Yukon gold potato(es)

4 medium, peeled and cut into 1⁄2-inch pieces

uncooked leek(s)

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

uncooked onion(s)

1 large, chopped

reduced-sodium chicken broth

5 cup(s)

black pepper

¼ tsp, freshly ground


  1. Combine all of the ingredients in a large pot; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 25 minutes. Remove from the heat and let cool about 10 minutes.
  2. Pour the soup in batches into a blender or food processor and puree. Return the soup to the pot and simmer until heated through. Yields about 1 1/3 cups per serving.


To clean leeks thoroughly, cut off the roots and dark-green tops. Cut the leeks in half and rinse under cool running water, separating the sections and rubbing them to remove all the sand. Sometimes leeks come in various sizes; you’ll need about 2 1/2 pounds for this recipe. Garnish the soup with 2 tablespoons of snipped fresh chives if you like.

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