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Potato Leek Soup

by Mary Sacks

Potato Leek Soup Recipe

Potato Leek recipes call for either a Chicken or Vegetable stock, but with a selection of bases at hand, your options are enormous! There is no rule that says you can’t use a mix.


  • 3 Tbsp. unsalted butter
  • 4 large leeks, white and green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 lbs. Yukon Gold Potatoes, peeled and roughly chopped into ½ inch pieces
  • 7 cups Redi-Base Vegetable or Redi-Base Chicken stock
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • ¼ tsp. ground black pepper
  • 1 cup heavy cream
  • chives, fresh, finely chopped, for serving.


  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, Redi-Base stock, bay leaves, thyme, and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh chives if desired.

Food for Thought


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Mary Sacks
Mary Sacks


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