Creamy Leek and Potato Soup

  • 60 mins
  • 7 ingredients


  • 1 quart of chicken or vegetable stock
  • 1/2 cup leeks
  • 4 medium potatoes, cut into 1 1/4 inch cubes
  • 1 yellow onion, thinly sliced
  • 1/2 cup heavy cream
  • kosher salt and black pepper to taste
  • fresh parsley, chopped for garnish
  • Bring the broth to a boil in a large sauce pan, then reduce heat to medium low.
  • Add the leeks, potatoes and onion and simmer for 5 minutes
  • Add the cream, stir to combine, then season with salt and pepper.
  • Add soup to individual bowls and garnish with parsley.

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