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Potato Leek Soup


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Rate this recipe 4.7/5 (7 Votes)


  • 6 potatoes, peeled and cut into large pieces
  • 8 leeks, whites only, thoroughly washed
  • 3 stalks celery, roughly chopped
  • 1 medium onion, peeled and quartered
  • 1 bay leaf
  • 2 quarts chicken stock
  • 1/2 cup all-purpose flour
  • 4 ounces (1 stick) melted butter
  • 1 cup heavy cream
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • Salt and pepper



Step 1

In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.

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