2 T
olive oil
large leeks, washed and sliced
4-5 lbs
russet potatoes, peeled and quartered
red onion, diced
shallots, diced
1-2 cloves
garlic, diced
32-48 oz
chicken or vegetable broth (preferably homemade)
rye crackers

Our passion for soup knows no bounds. From light and delicate consommés to hearty stews, we’re proud year-round soup groupies. Whether you’re a novice souper or an experienced simmerer, it’s always nice to have some easy combinations (‘recipe’ is too formal for the easy art of throwing a bunch of stuff in a pot and cooking it for awhile) in your back pocket.

Potato leek soup doesn’t look like much, but the pairing of silky potatoes with the mildly tangy leeks is simple and comforting - basically everything you want in a soup.

Get personal with it: leave the peels on half of the (washed) potatoes if you prefer a bit of texture, or throw in some crushed, dried chiles while the leeks are cooking if you’re jonesing for some heat. We think this is creamy enough without any added dairy, but you can certainly toss in some heavy cream after blending it up. Serve this hot or cold or drink it straight out of the tupperware - just don’t overthink it.

*to wash leeks, lop off the root (save for homemade stock later), and slice hot-dog style to rinse in between the layers


  1. Heat olive oil over medium heat
  2. Add the white and light green parts of the sliced, washed leeks, red onion and shallot
  3. Sweat the onions for 3-5 minutes, then add garlic and season with salt and pepper. Sauté stirring often for 1-2 minutes
  4. Add cut potatoes and broth to cover. If you don’t have enough broth to cover the potatoes just add some water
  5. Reduce heat and simmer for 20-30 minutes or until potatoes are fork tender
  6. In batches, transfer to a blender, or use an immersion blender (THE BEST TOOL IN THE WORLD) until everything has melded into creamy, dreamy little wonder
  7. Top with good olive oil, salt and fresh cracked pepper, chives or some crumbled rye crackers

In this recipe

Rye Crakcers