skip to Main Content

Recipe: Potato Leek Soup

From Gaining Ground’s adaptation from Foodbook for a Sustainable Harvest, by Elizabeth Henderson and David Stern

Potato Leek Soup


  • 1 tbsp oil
  • 6 leeks, root and tough green parts removed, sliced and then washed thoroughly
  • 4 medium potatoes, washed and thinly sliced
  • 1 tsp thyme
  • 4-5 cups soup stock, brought to a boil in a small saucepan, and kept simmering
  • 1 cup milk or cream
  • 2 tbsp sour cream or yogurt
  • salt & pepper to taste
  • 1 tbsp chopped fresh parsley or chives


  1. In a soup pot, heat oil. Add leeks and sauté 5 minutes.
  2. Add potatoes, thyme, and simmering stock. Simmer about 25 minutes or until potatoes are tender.
  3. You can puree the soup in a blender or leave it chunky (return soup to the pot from blender if you pureed it).
  4. Gradually add the milk or cream and the sour cream or yogurt, stirring constantly.
  5. Season with salt and pepper and heat through, but do not boil.
  6. Add the parsley or chives and serve!