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Leek Potato Soup

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“This recipe is from my grandmother who comes from a line of cooks with great reputations. I recently saw a very similar recipe in The Complete Book of Soups and Stews (Bernard Clayton Jr.). He calls it Potage aux Poireaux et Pommes de Terre and says that it is to be found in almost every French kitchen. I realized that my grandmother must have picked up the recipe during her year and a half in Tours, France. Simple, delicious, and nutritious.”
8 cups

Ingredients Nutrition


  1. Peel and slice potatoes.
  2. Carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part. Discard the dark green part, or use to make vegetable stock.
  3. Put all ingredients in a large pot and boil for 30 to 45 minutes or until tender.
  4. Mash vegetables with a fork or blend in a blender, depending on the consistency you prefer.
  5. The soup is a little pale, so you may want to garnish with chopped parsley or chives. Clayton recommends adding 3 tablespoons of unsalted butter, but I've never missed it. My grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.

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