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creamy potato leek soup

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  • Author: The Clever Carrot
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8



  • 2 lbs. yukon gold or russet potatoes, peeled and thinly sliced
  • 4 c. chopped leeks, white + light green part only
  • 1 small celery stalk
  • 1 clove of garlic, sliced
  • 1 quart of chicken stock
  • 1 c. milk
  • 1 tsp. olive oil
  • salt + pepper


  • celery leaves


  1. In a large heavy bottom pot, warm the olive oil over moderate heat.
  2. Saute the leeks, celery, and garlic until soft, about 3-5 minutes.
  3. Add the sliced potatoes and enough stock to cover all of the ingredients. Bring to a boil and then reduce the heat to low. Simmer until the potatoes are tender and cooked through, about 20-30 minutes.
  4. Working in batches, puree the soup in a blender with the lid vented. Add more stock or water if it’s too thick. Process gently; over blending will create a gummy texture. Alternatively, use a hand held immersion blender.
  5. Return the soup to the pot and add the milk.
  6. Season with salt and pepper.
  7. Serve warm and garnish with celery leaves.