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Leek and Potato Soup


2 tablespoons butter

4- 5 chopped leeks

3 minced garlic cloves

6 cups water or stock

4 large potatoes, peeled and cut into pieces

1 cup milk or cream (optional)

1 tablespoon kosher salt

Ground pepper to taste

Chopped chives for garnish

1 teaspoon olive oil for drizzling

Wash leeks thoroughly in a bowl of cold water. In a heavy pan, melt butter over medium heat. Add leeks, cover and cook until soft, about ten minutes. Add garlic and cook for 30 seconds more.

Add water or stock, potatoes, salt and pepper, and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about fifteen minutes.

If using, slowly incorporate milk or cream, and puree using a hand blender. Serve with chopped chives and a drizzle of olive oil.


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