Classic Leek & Potato Soup

Looking for a flavorful, hearty meal the whole family will love? This leek and potato soup is a great starter for dinner—but with a few easy tweaks, it can hold its own as a satisfying main dish any night of the week!

To get your own potato and leek soup box, visit our latest sale post on our blog to see availability!

Ingredients:

• 3 large leeks (white and light green parts only), cleaned and sliced
• 2 tablespoons butter or olive oil
• 3 cloves garlic, minced
• 4 medium Russet Potatoes or Yukon Gold, peeled and diced
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 4 cups vegetable or chicken broth
• 1 cup water (optional, for thinning)
• ½ to 1 cup heavy cream or milk (optional, for creaminess)
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Prep the leeks: Slice lengthwise, then chop. Rinse well under water to remove dirt.
2. Sauté: In a large pot, melt butter over medium heat. Add leeks and cook until soft, about 8-10 minutes. Stir in garlic and cook for 1 more minute.
3. Simmer: Add potatoes, broth, salt, and pepper. Bring to a boil, then lower heat and simmer until potatoes are very soft (about 20 minutes).
4. Blend: Use an immersion blender right in the pot, or transfer to a blender in batches. Blend until smooth or leave a few chunks—your call!
5. Finish: Stir in cream or milk if using. Adjust seasoning if needed.
6. Serve: Hot, garnished with herbs or a swirl of cream.

Notes: I used 3 of the larger potatoes from the box, which was plenty. I increased the garlic, salt, and pepper to boost the flavor. Adding a splash of lemon juice made a big difference—it really brightened the whole dish. For texture, flavor, and a bit of protein, I’d recommend topping it with bacon bits or even tossing in some cubed ham. That combo made it feel more like a full dinner.