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Creamy Leek And Potato Soup

By: John Goins from
Creamy Leek And Potato Soup
Creamy Leek And Potato Soup

"Creamy Leek and Potato Soup is the perfect soup after months of cold weather, spring is a time to indulge in delicate and fresh produce. It’s also a great time to explore new flavors and cooking techniques. Spring season is all about fresh green vegetables and delicate flavors. It’s a refreshing change after the heavier food of the autumn and winter. Leeks can have a strong flavor just like onions if eaten raw. However, if you slice them very thinly they can be an ideal ingredient in a more delicate recipe. Leeks adds depth of flavor to stocks and soups. "

NotesThis leek and potato soup is a classic! Nothing beats a bowl of a delicious, light, and herbaceous leek soup that can be paired with a great bottle of rosé wine. A leek and potato soup that tastes of spring. You can also add different herbs such as — tarragon and thyme to add more flavor to the soup. You can also add a teaspoon of freshly ground nutmeg for an instant kick of spice.


Preparation Time20 min

Cooking Time50 min

Cooking MethodSkillet


  • 8 cups beef stock
  • 5 ounces russet potatoes
  • 6 ounces large leeks
  • 1 bay leaf
  • 2 teaspoons finely chopped fresh thyme
  • 1 cup greek yogurt
  • Salt and pepper to taste


  1. In a large pot, combine stock, peeled potatoes, bay leaf, and thyme.

  2. Bring to boil and reduce to simmer for 20 minutes.

  3. Add the chopped leeks and continue to simmer for 5 minutes.

  4. Remove the bay leaf and turn off the gas.

  5. Using an immersion blender, blend until smooth.

  6. Mix in Greek yogurt, mix well until fully combined.

  7. Season with salt and pepper.

  8. Serve with a slice of French bread and a bottle of rosé wine.

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