Potato leek soup recipe

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  • Yield: 4 Servings


  • 2 tablespoons olive oil
  • 6-8 leeks, sliced
  • 3 cloves garlic, minced
  • 1 stalk celery, sliced
  • 4 cups water
  • 4 potatoes, sliced thin
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ teaspoon ground marjoram
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
How to Make It
  1. Heat the oil in a large saucepan over medium heat and sauté the leeks, garlic, and celery until the leeks are translucent.
  2. Add the water, potatoes, parsley, basil, thyme, marjoram, salt, and pepper and cook over low heat until the potatoes are tender, about 20 minutes.
  3. Remove half the potatoes and leeks; purée in a blender or food processor with 1 cup of the soup, and return to pot.
  4. Stir well and serve.

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