Try this creamy leek and potato soup recipe on a cold winter day –it’s very easy to make. Serve it with a thick piece of crusty bread and a salad of winter greens.

leek potato soup


1125 mL (4.5 cups) leeks (approximately three large leeks)
750 mL (3 cups) yellow onion
1750 mL (7 cups) chopped butter potatoes
1500 mL (6 cups) milk (optional)
Sea salt to taste
Pepper to taste

Looking for a soup that’s done in less than an hour? This simple leek and potato soup is an easy one pot meal.

Wash and scrub the potatoes and chop them into chunks. Place them into a soup pot with enough water to cover them, and set them to simmer. While they’re cooking, wash the leeks and onions, chopping them into rough chunks before you measure them. Add them to the pot as well, putting in additional water if you need it. Simmer the mixture until a fork easily slides into the potatoes.

When the potatoes have cooked, strain the contents of the pot, placing it over a bowl to collect the broth. You’ll be using some of the broth later. Put at least two cups of broth and the contents of the pot into a food processor, or use an immersion blender to blend the vegetables until they make a thick puree. Now, place everything back into the soup pot and add additional broth or milk until you have a thick, creamy soup. Add sea salt and pepper to taste, and serve immediately.

If you prefer a stronger flavour to kick off the winter blues, subtract a cup of potatoes and add an additional cup of leeks, and throw in several cloves of chopped garlic.