Potato Leek Soup Recipe

Potato Leek Soup is one of my favourite meals. It’s hearty and warm but the leeks make it bright and fresh, it’s truly the perfect combination.


  • 2 tbsp EVOO
  • 2-3 leeks (white and light green parts only), roughly chopped
  • ½ medium white onion, chopped
  • ½ tbsp garlic, minced
  • 4 cups of chicken stock
  • 2 cups of milk
  • 2 whole bay leaves
  • 2 tsp fresh thyme, chopped
  • 6 russet potatoes, peeled and roughly chopped
  • Salt and pepper to taste


  1. In a large pot, over medium heat, heat oil and add leeks and onions, cook until translucent and soft, stir while cooking
  2. Add garlic and cook until fragrant (2 minutes)
  3. Add chicken stock and milk, bay leaves and thyme and stir to combine
  4. Add potatoes and cook until tender, stirring periodically
  5. Remove whole bay leaves
  6. Using an immersion blender (or by carefully ladling mixture into a blender), blend mixture until no chunks remain or to desired consistency
  7. Add salt and pepper to taste
  8. Enjoy!

Try serving this topped with a dollop of sour cream and fresh sliced scallions or a sprinkling of cheddar cheese.