Leek & Potato Soup

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“A yummy, quick hot soup in the winter or delicious served cold as the classic french soup, vichyssoise. Most leek & potato soups have chicken stock added, while this adds richness, it also doesn't add those extra calories that I don't need.”
1hr 5mins

Ingredients Nutrition

  • 4 medium leeks
  • 2 tablespoons butter
  • 5 medium potatoes, peeled & cubed
  • 3 medium carrots, peeled & cut into 1/2-inch slices
  • 14 cup light cream (optional)


  1. Trim & clean leeks well, by slicing down the length & washing thoroughly. Cut crosswise into 1/2" slices.
  2. In a large saucepan, melt butter, add leeks & sauce for 4-5 minutes til leeks have softened slightly.
  3. Add potatoes & carrots, then add water to just barely cover the vegetables.
  4. Bring to a boil, then turn down to low & simmer uncovered until the veg is tender, about 30 minutes.
  5. Cool soup slightly & put in a blender, blend until the consistency you like, extra smooth or rustic with chunks of veg.
  6. Season with salt & pepper to taste.
  7. Return soup to pot, add cream if you are using it. I only use cream if I am serving this to company, for everyday lunchtime soup, I don't bother.

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