Potato Leek Soup Recipe

When I asked my mom for her Potato Leek Soup recipe, I should have known I would have been met with the task of just throwing things in a pot and trusting my instinct. My mom is the queen of not following a recipe and making something absolutely delicious. I took her instructions and slowly tracked what I was doing, how much of each ingredient I was using and how long I was spending on each step so that I could share with our community this delicious recipe! 

You can order everything you need (except butter and chicken stock) to make this delicious soup that will help you transition from this second summer to the cold weather ahead. Check out the Potato Leek Soup kit here, follow this recipe, and warm your soul. 

Yields: Approx. 2L of soup. 


  • 3 Large Leeks (Cleaned Well)
  • 2 Cups Celery (Cleaned Well)
  • 1 Onion (Chopped)
  • Carrots (Chopped)
  • 1LB Potatoes (Cubed)
  • 1 Chicken Stock Cube or 3 cups of Chicken Stock*
  • 2 Tablespoons Butter*
  • 1 Cup of Cream (Plus, more to taste)*

  1. Chop leeks, celery, carrots, onions and potatoes. Skin on or off is up to you when prepping your potatoes, but if you’re keeping them on, make sure you give them a good scrub. 
  2. In the bottom of your soup pot, add 2 tablespoons of butter or oil, and sauté the leeks, onion and celery on medium heat. If you like crunchy celery, only fry 1 cup of celery and add the second cup later on. Season with salt and pepper while frying. Sauté until the onion goes translucent, approximately 5 minutes. Keep stirring to ensure nothing burns. Add more butter or oil, if necessary to avoid burning.
  3. Add 6 cups of water and 1 chicken stock cube, or 3 cups of chicken stock and 3 cups of water. 
  4. Bring to a boil and add potatoes.
  5. Wait 5 minutes and then add carrots and leftover celery if you choose to leave some aside for a crunchy texture.
  6. Lower heat and whisk in cream.
  7. Let simmer for 5 minutes. Add more salt and pepper to taste. 
  8. Either eat as is for a hearty soup, blend half for a half-hearty soup or blend the whole thing in batches depending on your blender size for a creamier soup. You won’t be sad if you eat this with a nice baguette from Blackbird ;)
  9. Enjoy

*you can sub vegetable stock, olive oil & a non dairy milk to keep it vegetarian!

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