Potato Leek Soup



  • 1 1/4 tablespoons butter
  • 2 cups sliced leeks
  • 5 cups diced peeled potatoes
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1/4 teaspoon white pepper
  • salt (optional)


Melt butter in soup pot over medium heat. Add leeks and sauté until limp (about 5 minutes).

Add potatoes and broth. Bring to a boil, reduce heat, cover and simmer 15 minutes, stirring occasionally.

Remove from heat. Purée soup in blender, then add milk and pepper (and salt to taste). Mix thouroughly. Serve.

Makes 6 servings.

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