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Leek Soup

potato leek soup

After peeling potatoes, placing them in a bowl and covering them with cold water will keep them from oxidizing. Drain potatoes before using.             

  • Duration
  • Cook Time
  • Prep Time
  • 4 servingsServings


  • 2 tablespoons canola oil
  • 1 medium onion, coarsely chopped
  • 2 shallots, coarsely chopped
  • 2 leeks, halved lengthwise, rinsed, and sliced
  • 1 (32-ounce) box broth, chicken or vegetable
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  • 1 large potato, peeled and coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


1. In a 4- to 6-quart pot, heat oil over medium-high heat. Add onions, shallots, and leeks. Stir, and cook for 5 minutes. Stir in chicken broth and thyme; cover and bring to a boil. 

2. Add potatoes, salt, and pepper; mix well and cook for 20 minutes. 

3. Purée soup with an immersion blender or in a food processor. Adjust seasoning, if needed. 

Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) - BUY NOW