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Potato-leek soup

Recipe by:Andy Powning


  • 4 ounces butter
  • 5 cups chopped leeks
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3-4 cups roughly chopped potatoes
  • 2 quarts chicken stock or water
  • 1-2 cups heavy cream
  • salt and freshly ground pepper


Melt the butter in a saucepan, add the leeks, celery and onion and stew slowly for about 10 minutes until golden and soft. Do not let the mixture brown. Add potatoes and chicken stock or water; cover and bring to a boil. Reduce heat and simmer for 20 to 40 minutes, until the potatoes are thoroughly cooked. Mash the vegetables or roughly puree in a food processor or food mill. Heat the cream and add it to the soup. Add salt and pepper to taste.

Serves 4 to 6.

Califonia Bountiful