Recipe of the Week

Recipe of the Week
Potato Leek Soup


  • 2 lbs boiling potatos, peeled and sliced
  • 1 lb leeks, washed and sliced
  • (remove the dark green top and use only the white part. It usually takes a couple of good sized leeks.)
  • 1 onion chopped
  • 1 celery stalk, sliced
  • 5 cups chicken broth
  • 2 ½ cups of milk
  • 4 Tbsp butter
  • 1 bay leaf
  • 2 Tbsp chopped fresh parsley (I did not use this in the soup you had….)
  • Salt and Pepper
  • ½ cup half and half
  • ¼ cup chopped fresh chives


  • Melt butter over medium heat in large saucepan. Add vegetables, cover and cook for 5 – 7 minutes stirring frequently. Add stock, ½ cup milk, bay leaf, parsley, salt and pepper. Reduce heat to low, cover and cook until vegetables are tender, about 25-30 minutes. Discard bay leaf and let soup cool for 10 – 15 minutes.
  • Transfer mixture to a blender in small batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
  • Swirl in 1 Tbsp of half and half before serving (optional…I don’t do that) and sprinkle with chives.

Serves 8

Recipe Categories

Appetizers 46 Articles

Breakfast 25 Articles

Desserts 63 Articles

Dinners 138 Articles

Drinks 42 Articles

Salads 21 Articles

Seasonal 20 Articles

Side Dishes 59 Articles

Snacks 22 Articles

Soups 17 Articles