Potato Leek Soup!

IMG_20180115_175946964.jpgI love the idea of Potato Leek Soup…

In reality, it ends up being too cream-laden or bland … neither of which is satisfying.

I can safely say, my search for a truly delicious Potato Leek soup – one that tastes of potatoes and leeks and is seasoned well – is now over!

Using David Lebovitz’s recipe as a jumping off point for technique and improvising with herbs and spices…I am so, so, so pleased with the end result.


  • 6 c water & 1 tbsp Better Than Bouillon Vegetable Base OR 6 c homemade vegetable stock
  • 3 tbsp butter
  • 2 lbs leeks, sliced
  • Salt
  • 1 tsp thyme, chopped
  • 1 tbsp tarragon, chopped
  • ¼ tsp coriander
  • 2 bay leaves
  • 1 ½  lbs potatoes, cubed 
  • ¼ tsp pink or white pepper
  • 4  tsp parsley, chopped
  • 2 tsp chives, chopped


  1. Bring 6 cups water to a boil in a saucepan, add bouillon cubes to dissolve, set aside.
  2. Melt the butter in a Dutch oven.  Add leeks and salt (to taste) saute over medium heat for 7 minutes, until softened.
  3. Add the thyme, tarragon and coriander and saute for about a minute.
  4. Add vegetable stock, bay leaves and potatoes to the pot. 
  5. Cover and simmer for 15 minutes.
  6. Check potatoes for doneness (pierce easily with a knife).
  7. Add the pepper, parsley and chives.
  8. Take out the bay leaves and puree with an immersion (or regular) blender.
  9. Serve warm.

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