Potato Leek Soup


Yield: 2 People


Work: 1 Hour


Total: 1.25 Hours


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • 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 Leaves, 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, 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, use Cream or Milk.

  • Try using different types of Potatoes.

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


  • 2 Pounds Potatoes, peeled and cut into ½ “ pieces

  • 3 Large Leeks

  • 4 Cloves Garlic, roughly chopped

  • 3 Tbsp Butter

  • 7 Cups Anything Stock

  • 2 Bay Leaves

  • 3 Sprigs Fresh Thyme, leaves stripped

  • 1 Tbsp Salt

  • 1 Cup Yogurt


  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Spoon

  • Immersion Blender

  • Mason Jar

  • Airtight Container


  • Airtight Container in Refrigerator up to 5 days or 6 months in the Freezer.


Questions about this recipe? Ask Chef Pierson!