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Creamy Potato Leek Soup


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Rate this recipe 4.8/5 (4 Votes)


  • 3 leeks, sliced 1/4 in. thick
  • 3 c. chopped yellow onions
  • 1 tsp. salt
  • 5 cloves garlic, minced
  • 3 lg. Yukon Gold potatoes (about 1.5 lb.), peeled & cubed into 1/2 in. cubes
  • 6 cups veg stock (look for the powdered veg broth) in a short green canister
  • 3-5 teaspoons fresh rosemary


Servings 9
Preparation time 25mins
Cooking time 45mins
Adapted from


Step 1

Heat 4-qt. soup pot over medium heat and add leeks, onion, and salt. Saute for 5 mins, stirring often, until onion begins to turn translucent.

Add garlic and stir well. Cook for 1 min. more.

Add potatoes and veg stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 mins.

Remove soup from heat and use stick blender. Blend with fresh rosemary leaves that have been crisped with 1 tbls olive oil in saute pan (1 min on med.).

Serve hot.

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