Recipe courtesy of Mary Sue Milliken and Susan Feniger

Potato Leek Soup

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  • Level: Easy
  • Yield: 46 servings
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3 Yukon Gold potatoes, about 1 pound, peeled and cut into 1-inch dice

3-4 thick leeks, white and light green parts only, cleaned and sliced thin

1 quart water

1 bay leaf

3 sprigs of thyme, tied together

2 teaspoons salt

1/2 teaspoon pepper

1 bunch chives, sliced thin, about 1/2 cup


  1. Place all ingredients except chives into medium saucepan and bring to a simmer. Cook for 20-30 minutes or until potatoes can be easily smashed against side of pot with wooden spoon. Remove thyme and bay leaf, and puree with immersion blender until very smooth. Serve in bowls with chives sprinkled on top.