Simple Potato-Leek Soup

Total Time
1 hr 7 min
12 min
45 min
To clean leeks, trim the roots leaving the root ends intact. Cut the leeks lengthwise in half and fan open the layers. Swish the leeks in a large bowl of cool water to release any grit. Lift out the leeks and slice or chop as directed.


uncooked Yukon gold potato(es)

1¾ pound(s), cut into 3/4-inch chunks

uncooked leek(s)

4 large, white and green parts only, thinly sliced

uncooked onion(s)

1 large, chopped

canned chicken broth

5 cup(s)

table salt

½ tsp

black pepper

¼ tsp


cup(s), chopped fresh


  1. Combine potatoes, leeks, onion, broth, salt, and pepper in large pot or Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Remove pot from heat and let cool 10 minutes.
  2. Pour soup into blender, in batches if needed, and blend until smooth. Return soup to pot and cook over low heat until heated through, about 2 minutes. Taste and season with salt and pepper, if needed. Ladle soup evenly into 6 bowls and sprinkle with chives.
  3. Per serving: 1 1/3 cups

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