Leek and Potato Soup

This soup is seriously delicious, healthy and easy to make! My family devoured it faster than I ever expected!


  • 4 Tbls Butter
  • 3 Leeks (sliced)
  • 2 Stalks Celery (diced)
  • 1 large Carrot (diced)
  • 3 Cloves Garlic (minced)
  • 6 Yukon Gold Potatoes (cubed)
  • 3 Cups Broth (I use vegetable broth but you can use whatever you like)
  • 2 Cup Milk or Cream
  • 1 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1/8 tsp Chili Pepper Flakes
    Optional Toppings:
  • Shredded Cheese
  • Sliced Green Onions


Heat a large soup pot over medium heat and add butter.

Add in the leeks, carrot and celery and cook until tender and translucent, stir occasionally to keep from burning or sticking to the bottom of the pot.

Add in garlic and cook an additional minute while stirring.

Add in the potatoes and broth, bring to a boil, then reduce to a simmer.

Cook until the potatoes are very tender.

Turn off the heat, add in salt, pepper, and chili pepper flakes.

Use an immersion blender to puree the soup in the pot or blend in batches in a large blender.

Stir in milk one 1/2 cup at a time until desired consistency is reached.

Serve with your preferred toppings!

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