Leek and Potato Soup

By: Elise Jesse

This leek and potato soup was my gateway to getting my soup-averse family to eat a bowl. It is one of those recipes that feels quietly luxurious while still being incredibly simple. It’s the kind of soup I make when I want something comforting, nourishing, and unfussy. It is perfect for chilly evenings, slow weekends, or when the fridge is running low but you still want something homemade. The leeks melt into the butter, the potatoes add natural creaminess, and a splash of white wine brings just enough brightness to balance the richness. Finished with cream, fresh chives, and a drizzle of olive oil, it’s smooth, cozy, and deeply satisfying. A pinch of cayenne adds gentle warmth if you like a little kick, but the base is classic and adaptable.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6-8 servings

Ingredients:

-1/4 cup unsalted butter

-2 leeks, diced/washed

-1/2 yellow onion

-3 russet potatoes 

-5 cloves garlic

-4-5 springs of thyme

-2 bay leaves 

-1/2 cup of dry white wine

-4 cups stock, veggie or chicken

-1 cup heavy cream

-salt and pepper to taste

-cayenne pepper (optional but highly recommended)

-garnished with chives and extra virgin olive oil 

Directions:

1. Chop leaks, onions, garlic, peel potatoes, and chop them.

2. In a large pot, melt butter and add leeks, garlic, and onions, and cook until onions are soft (about 4-5 minutes).

3. Deglaze with wine before adding thyme and bay leaves, potatoes, and stock. 

4. Cover and cook on medium-high heat for about 20 minutes until potatoes are tender.

5. Remove thyme sprigs and bay leaves.

6. Blend the contents of the soup( be careful, it will be hot).

7. Stir in heavy cream

8. Garnish with chives and olive oil. 

9. Mix in cayenne to individual bowls if making a large pot, and you’ve got people who are sensitive to heat.