Leek & Potato Soup


Towards the end of last year and the beginning of this year I had a thing for soups. Making them, eating them, I just couldn’t get enough. When my costing class rolled around this term and I found out we had to make a menu with complete with original recipes, I knew I had to feature a soup. I went with a British-themed menu (duh!) and leek & potato soup seemed like the perfect soup to include.


Remember a few weeks ago when I told you I had come up with 20 new recipes and I’d eventually get around to sharing them with you? This is one of them. I made it this past weekend for the first time and it was so good. My family and I like things a little spicy so I threw in some tabasco while I was making the soup for little something extra, but it’s totally fine if you prefer things on the milder side and omit it. The chives in this are also optional, they were added as a garnish for a picture I needed for another project.


This soup is rich, creamy and so, so comforting. Seriously the perfect soup for those cloudy, depressing days we experience so often here in Portland. Pair it with a slice of sourdough bread and you have yourself the perfect dinner. The soup is so quick and easy to make it will probably become one of my go-to dinners on days I don’t have a lot of time to spend hours in the kitchen. If you have any leftovers, this is just as good the next day; just heat it up and you’re ready to go!


Leek and Potato Soup: 


  • 2 tbsp. olive oil
  • 3 celery sticks, chopped
  • 2 large leeks, sliced
  • Onion, diced
  • 3-4 garlic cloves, finely sliced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 large or 3 small russet potatoes, cut into 1/2″ cubes
  • 4 cups chicken or vegetable stock
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • Tabasco/sriracha, to taste (optional)
  • Few chives, chopped (optional)


  1. Heat 2 tbsp. olive oil in a large pan. Add chopped vegetables, sliced garlic, salt and pepper; sauté for about 10 minutes, until onions and leeks are slightly golden.
  2. Add chicken stock and potato to vegetables. Bring to boil and let simmer for 10 minutes or until potatoes are soft. {If you’re adding tabasco/sriracha, add it now}
  3. Add cheese and milk to soup, stirring to combine. Take off heat and pulse until smooth.
  4. Serve in soup bowls and top with chopped chives.


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