Potato and Leek Soup



Serving size

about 1 1/2 cups
45 Minutes

This soup keeps well for 24-48 hours. Serve with a 2 ounce whole wheat or gluten-free roll, and one of the following: Waldorf Salad or Roasted Eggplant Salad or Healthy Caesar Salad or Zucchini Salad.

Potato and Leek Soup


1 tsp.. Unsalted butter
1 large White onions (peeled and diced)
1 Medium stalk Celery, raw (diced)
1 1/2 pound Idaho potatoes (peeled and cut into 1 inch cubes)
1 large (about 16 ounces) Leeks (cleaned and sliced very thinly crosswise)
4 cup Water
1/2 cup 2% milk
1/2 tsp. Salt
1/2 to taste Black pepper


Melt butter in a medium stock pot over medium heat.

Add the onions and cook for about 5 minutes until slightly translucent. Stir frequently.

Add celery and cook for about two minutes more.

Add white part of the leeks and cook over medium heat for 5 minutes until they are limp. Stir frequently

Add the green part of the leeks and cook for 5 minutes. Stir frequently.

Reduce the heat to medium-low and add the potatoes and water.

Cook for 20 to 25 minutes over low heat until the potatoes are slightly soft.

Keep adding just enough water to keep the potato and leek mixture just covered.

When the potatoes are soft, add the milk slowly, stirring continuously.

Add the salt and pepper.

Gently reheat the soup and serve.

Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Roasted Eggplant Salad

Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…

Waldorf Salad

Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The best recipes are always the ones that are the simplest, and potato soup is one of the simplest. Potatoes, water, milk, salt, pepper and a bit of butter. Warm, creamy and oh so comforting.

The trick to the perfect potato soup is to not cook the soup too fast. Cooking on low heat for longer and not boiling the soup is the key. If you cook too fast the outer edges of the potato will break down too fast and the soup will turn grainy and not creamy. By cooking slowly the potatoes soften to help thicken the soup but still stay firm enough to give the soup some body.

For this version the leeks bring a terrific sweetness to the soup that makes it perfect for cold winter nights.

"Only two things in this world are too serious to be jested on, potatoes and matrimony."

Irish proverb