Potato Leek Soup


Feed: 2 People


Cook: 5 Minutes


Total: 25 Minutes



2 Pounds Potatoes, peeled and cut into ½ “ pieces

3 Large Leeks

4 Cloves Garlic, rough chop

3 Tbsp Butter

7 Cups Anything Stock

2 Bay Leaves

3 Sprigs Fresh Thyme

1 Tbsp Salt

1 Cup Yogurt


  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Spoon

  • Immersion Blender

  • Mason Jar

How to:

  • To prep the Leeks, split them into quarters, but don’t go all the way through the root, as they tend to contain a lot of dirt. Rinse in between layers and chop both white and light green parts.

  • Melt Butter in a Pot and add the Leeks, Garlic, Bay Leaf, and Thyme, then cook until soft and fragrant but don’t brown the Herbs. 

  • Add Potatoes, Stock, and half the Salt, bring to a boil, and then lower heat to a simmer and cover with lid.  Cook until Potatoes are soft, roughly 15 minutes.

  • Remove the Bay Leaves and use a handheld Immersion Blender to blend until smooth.

  • Add the Yogurt and bring back to a simmer, then check the seasoning.  Add more Salt if necessary.


  • Instead of Yogurt, you can use Cream or Milk.

  • Try using different types of Potatoes.

  • Change the consistency by blending less or not at all.