Creamy Potato Leek Soup

Leek Potato Soup_BLAD - 07

This surprisingly creamy potato leek soup is the perfect way to warm the body and the soul on a rainy day.
The only “rule” to prepare this delicious and healthy soup is to use fresh and organically grown ingredients.
Enjoy hot, with a sprinkle of ground black pepper and a dash of heavy cream on top.

Buon Appetito!

Photo by Ale Gambini & Maurizio “OttO” De Togni –


Yield : 4 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 45 min.



2 tbsp Extra Virgin Olive Oil
1/2 onion, chopped
3 medium yukon gold potatoes, diced
3 medium leeks, cleaned and tiny sliced
4 cups vegetable stock
1 cup heavy cream
salt & pepper to taste

In a large pot, sauté the onion with couple of tablespoons of Extra Virgin Olive Oil until golden.
Add the potatoes and leeks and cook for 5 minutes or until they start to soften.
Cover with vegetable stock and bring to boil adding salt and pepper to taste.
Reduce the heat and simmer until vegetables are tender.
Remove from heat and blend with a hand blender until smooth and creamy.
Bring the soup back to heat, stir in one cup of heavy cream and cook 5 minutes.
Serve hot sprinkled with ground black pepper and a dash of heavy cream.



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2 thoughts on “Creamy Potato Leek Soup

  1. Frank Fariello January 15, 2017 at 6:08 AM Reply

    Just the kind of warming soup that’s so welcome in the cold weather months!

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