Cookbook:Potato and Leek Soup

Potato and Leek Soup
Category Soup recipes
Servings 12
Time 2 hours

Cookbook | Ingredients | Recipes | United States |Vegetable | Vegetable Soup

Romaine Lettuce, Leek, and Potato - This light soup stew can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 leek, white and light green parts only, sliced and rinsed well
  • 2 garlic cloves, minced
  • 1 ¼ to 1 ½ pounds (2 large) russet or Yukon gold potatoes, peeled and diced
  • 6 cups vegetable stock
  • A cleaned leek green, bay leaf
  • (optional) a few sprigs each parsley and thyme, tied together
  • Salt to taste
  • 5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
  • Freshly ground pepper


  1. In a large, heavy soup pot, heat the olive oil over medium heat and add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring constantly, for 1 minute, or until the garlic is aromatic. Bring the potatoes, stock, leek greens, and bay leaf to a simmer. Season with salt to taste, cover, and cook for 45 minutes on low heat.
  2. Continue to cook for another 15 minutes after adding the lettuce leaves. The potatoes should be completely soft and fall apart when you cut them.
  3. Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve. Return the soup to the boil, and season with salt and freshly ground pepper to taste.
  4. Serve