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Potato Leek Soup

Updated: Oct 25, 2023

If you're like most people and fall means cozy soup season... this is a classic! I add fennel for extra flavor and white beans for extra protein + iron. It's one of those sit it and forget it meals that are great for a Sunday afternoon or to put on the stove at the end of a work from home day while you're wrapping up. Plus your kitchen will smell amazing!

Soups are a great way to pack in vegetables and flavor without a lot of effort!

Time: 1 hour (ish)

Makes: 4 servings as a main, 6 as a side

YOU WILL NEED A LARGE POT - mine is 4.5 quarts and any smaller will not work.

You'll need

  • 4 leeks, white and light green parts roughly chopped

  • 4 cloves garlic

  • 2 lbs yellow or yukon gold potatoes, peeled and cut into 1 inch cubes

  • 1 small fennel bulb

  • 2 cartons chicken or vegetable stock

  • salt + pepper to taste

  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1 teaspoon dried tarragon

  • 2 bay leaves

  • 1/2 cup heavy cream or half & half

  • 2 teaspoons Worcestershire

  • Optional: 1 can navy or cannellini beans, drained and rinsed

For topping:

green onion or chives, crispy bacon or crispy chickpeas, HOT SAUCE!


  1. Preheat a heavy bottomed soup pot or dutch oven over low heat.

  2. Chop and rinse the leeks (their leaves are prone to hiding mud, ew). Cut the potatoes into 1-2 inch cubes and rinse. Peel the garlic, roughly chop the fennel bulb - everything will be blended!

  3. Add the potato, leek, fennel to your soup pot. Add stock until everything is just covered then add the dried herbs / seasoning and stir. If it's not covered after 2 cartons, add water. If you have extra stock, keep it in case you need to thin it out later.

  4. Turn the head to medium and cover your pot. Sit in and forget it for 20 minutes then remove the lid and add in your beans. Simmer another 10 minutes then check to see if you can easily mash a potato with the back of a fork - if not it needs to continue simmering.

  5. Once the potatoes are fork soft, remove the bay leaves then use an immersion blender to blend everything together. If you don't have an immersion blender, use a regular blender BUT blenders aren't meant for blending hot things so be careful and only blend in small portions letting steam out often.

  6. Stir in the cream or milk and Worcestershire sauce then taste for salt / pepper. I also like to add in a couple tablespoons of butter. If you want it to be thicker, simmer on low for a bit. If you want it to be thicker, add more broth and stir.

  7. Split into bowls and top with green onion, hot sauce, paprika, olive oil, chives, crispy bacon.... whatever your heart desires! And enjoy.

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