Wednesday, October 20

Leek and Potato Soup

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Leek and Potato Soup Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 6 Servings



  1. Bring a large pot of water to a boil over medium-high heat. Add the potatoes and cook until tender, about 22 minutes. Drain well and transfer to the bowl of an electric mixer. Add ¼ cup of the milk and 2 tablespoons butter. Beat on high speed until the potatoes are fluffy. Set aside.
  2. In the same pot, melt the remaining butter over low heat. Add the leeks and saute 3 minutes. Add the stock and parsley. Cover and increase the heat to medium. Bring to a boil, reduce the heat to simmer and cook for 1 hour. Add the potatoes, remaining milk, cream, bouillon, salt and pepper. Whisk until smooth and heat for 5 minutes longer. Serve warm with a garnish of fresh parsley.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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