Potato-Leek Soup

Potato-Leek Soup {The Reluctant Hippie}

I’ve made potato-leek soup before, and it’s never been great. Not terrible, but not good, either. I had some fantastic soup at a restaurant while on vacation, and I asked for the recipe.

You know what the secret is? (Besides obscene amounts of heavy cream?) Only using a little bit of leek, then rounding it out with onions.

I changed the recipe a bit (mostly to dial down the cream). All 4 members of the Hippie Household approved this version.


  • 1 large onion, diced
  • 1 small leek, cleaned and sliced
  • 1-2 cloves garlic, chopped
  • 4 cups potatoes, peeled and diced
  • 5 cups stock
  • 1/2 cup cream
  • 2 Tablespoons butter
  • Salt
  • Pepper


  1. Melt butter in a stockpot over medium-low heat. Add onions, leeks, and a pinch of salt. Cook until the onions become translucent.
  2. Add garlic and cook for another minute or two, stirring.
  3. Add potatoes and most of the stock (reserve about a cup). Bring mixture to a boil, then immediately turn down heat and simmer until the potatoes are soft.
  4. Puree soup in a blender, then return it to the pot. Add cream and dashes of salt and pepper. Add more stock if the consistency is too thick.
  5. Taste and adjust seasoning.

Source: Adapted from the Biergarten restaurant at the Walt Disney World resort.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s