Potato Leek Soup Recipe
Portland, Oregon

Potato Leek Soup Recipe

Who doesn’t love soup? It’s one of my all time favorites, a sure classic in my kitchen. It’s always prepared from scratch, using the freshest ingredients sourced from my local market. To anyone who feels that preparing a homemade pot of soup can be daunting, I’m here to encourage you that with a little time, the right ingredients, and a solid recipe, soup can be mastered with ease. My favorite part about making soup is that there’s always so much room to play. With a bit of taste testing along the way, it’s simple to create a delicious soup to share with family and friends.

This Potato Leek Soup is fresh and inviting, and can be thoroughly enjoyed year around. Next next time you’re at the market, go ahead and grab some fresh leeks, onions, thyme, and golden potatoes, and dive in.


Serves 6-8 bowls


  • 3 large leeks (white and light green portion only), sliced
  • 4 medium golden potatoes, chopped into 1/2 inch cubes
  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 4 ½ cups low sodium organic chicken broth
  • 4 tablespoons butter
  • 5 sprigs fresh thyme, rinsed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup half and half
  • Olive Oil (for extra sauteéing as needed)


  1. Place soup pot on stove over medium heat. Melt butter and sauté leeks, garlic and onions until lightly browned. Add broth, potatoes, whole thyme, salt and pepper. Simmer for 20 – 60 minutes.
  2. Remove from heat and purée in food processor in batches. Add soup back to pot and stir in cream. If needed, slowly warm, stirring constantly. Serve or store in refrigerator for up to 5 days.
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