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  • Potato Leek Soup
  • Potato Leek Soup

Potato Leek Soup

Food | September 29, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

This delicious POTATO AND LEEK SOUP is always a hit, especially when we enhance the subtle flavours of russet potatoes and sautéed leeks with a rich lemon cream. What’s not to love about that combination?

I’d venture to say that POTATO AND LEEK SOUP ranks right up there as one of my favourite soups to prepare. If you’ve never made soup before, this is a great recipe to start with because it checks so many boxes: easy-to-make, vegetarian and loaded with flavour.

Things to consider when making it:

1) LEEKS – These mild-tasting cousins of both onions and garlic often collect sand between their leaves. Cleaning them is easy – after trimming off the roots and dark green upper stalk, cut them in half down the stem and coax apart the leaves under running water to wash away any sand or grit.

2) POTATOESUse russet potatoes. The relatively short cooking time leaves you with fork-tender taters that still hold their shape. The bite-sized potatoes will nestle in the softened leeks, ensuring a fantastic hit of flavour with each and every spoonful. The recipe calls for 2½ pounds of potatoes which is about six to eight medium sized ones.

3) LEMON CREAM – I encourage you not to shy away from adding in the 35% cream as directed. This final step in this recipe will help you achieve that creamy taste and texture. Puréeing a bit of the cooked soup with the cream and adding the lemon juice is what sets this recipe apart.

Rustic in appearance with a taste that’s creamy and slightly tangy, this POTATO AND LEEK SOUP proves that great flavour can be achieved simply by combining the right ingredients.


One Response to “Potato Leek Soup”


Ingredients & Amounts

  • 4 tablespoons of butter, unsalted
  • 6 leeks trimmed, rinsed and sliced
  • 3 celery ribs, sliced in ¼-inch slices
  • 2 cloves of garlic, thinly sliced
  • 8 fresh sage leaves, sliced
  • 6 stems of fresh thyme
  • pounds of russet potatoes, peeled and sliced into ½-inch pieces
  • 1 teaspoon of kosher salt
  • 6 cups of pure vegetable broth
  • 1 cup of 35% cream
  • juice of half a lemon


  1. Melt butter in a large soup pot on medium heat. Stir in prepared leeks, cover and cook for about five minutes, until leeks soften.
  2. Add celery and cook for an additional two to three minutes until the vegetables are translucent. Add the garlic, thyme, sage and salt. Stir.
  3. Add the potatoes and pour in the vegetable broth. Stir and cover, allowing the soup to come to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  4. Transfer two cups of the cooked soup into a medium-sized stainless steel bowl. Add the cream and purée using an immersion blender. Transfer the puréed soup back to the pot. Add the lemon juice and gently stir.
  5. Serve immediately with warm bread and butter.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. This week I enjoyed  the incredible harmonies of Manhattan Transfer an American a cappella, jazz fusion/pop group that I’ve enjoyed listening to for years (read decades!). I especially love this Very Best album. Head to iTunes to download this truly unique album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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