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Leek Soup with bacon garnish

Simplified Leek Potato Soup

Simple, creamy, and wonderful on a cold winter night, this leek soup is a great alternative to traditional soups, in under 30 minutes.
Course Soup
Cuisine American
Keyword leek, leeks, mashed potatoes, soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author JoAnn


  • 3 leeks dark green leaves removed. Light green & white parts chopped to just smaller than bite size.
  • Make sure to place chopped leeks in a colander and thoroughly rinse.  Sit aside to dry.
  • 1 1/2 cups low-sodium chicken broth
  • 4 tablespoon butter once melted, add finely chopped shallots.
  • 1/2 cup chopped onion
  • 1 small russet potato peeled, and cut up into 1/4" bit size chunks.
  • 2 bay leaves
  • chopped fresh thyme about 1 tablespoon
  • Day old bread or loaf bread toasted


  • Pour chicken stock and 1/3 cup of milk, chopped thyme, into a saucepan. 
    Heat till it is simmering. 
    You could add the CLEANED dark green leek stalks if you like.
  • After simmering for about 20 minutes, strain broth through a fine-mesh strainer into a medium bowl.
  • Discard anything caught in the strainer, set aside liquids.
  • Melt butter, in the now-empty saucepan over medium heat. 
    Once butter is foaming, add the chopped leaks (light green & white parts), onions, and 1 teaspoon of salt.
  • Saute until softened.
  • Increase heat to high, add the reserved broth, potato, bay leaves.
    Bring mixture to a boil.
  • Reduce heat to low and simmer until potatoes are tender.
  • Add toasted bread and simmer until bread is starting to fall apart (takes about 5 minutes).
  • Remove from heat.
  • Pour half the mixture in a Vitamix or a blender.
  • Blend at high speed for about 15 seconds.
  • Pour soup into a serving bowl. 
    Top with grated cheddar cheese and chopped chives.
  • Pour second batch of soup into blender/Vitamix and blend for 15 seconds.
  • Pour into serving bowl and garnish.