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Leek and Potato Soup

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  • Author: Sara Clevering
  • Total Time: 30 minutes
  • Yield: 4 1x


A delicious early fall soup prepared from only a handful of good ingredients.


  • 34 medium potatoes
  • 34 leeks (light green and white parts only).
  • 23T butter
  • 4 cups stock
  • salt and pepper
  • 1/2t cayenne (or to taste)
  • pinch of nutmeg
  • fresh parsley for garnish


  1. Trim the leeks of their dark green parts, then slice down the center lengthwise, almost as if you are cutting each leek in half, but leaving it connected at the root end. Fan the cut ends out and rinse under running water–this will wash off any dirt that has worked its way between the layers. Chop the leeks into 1/2 inch (0.75cm) pieces.
  2. Peel and chop the potatoes into 1/2 inch (0.75cm) pieces.
  3. Melt the butter in a deep soup pot. Add the leeks and saute until they are soft over medium heat. Add the potatoes, stock, salt, and pepper. Bring to a boil over high heat, then reduce the heat to a simmer. Allow to cook until soft, about 15-20 minutes. (The smaller you cut your leek and potatoes, the more quickly they will reach this state).
  4. Remove from heat and puree in batches in a blender or using an immersion blender or food mill. (If you don’t have any of these tools, it is still delicious to serve as a chunky soup in a flavorful broth).
  5. Add the cayenne and nutmeg. Taste to adjust the seasonings to your liking.
  6. Garnish with parsley.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
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