creamy potato leek soup
Prep time
Cook time
Total time
Serves: 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.
Recipe by The Clever Carrot at