Potato Leek Soup


Yield: 2 People


Work: 35 Minutes


Total: 50 Minutes


How to

  • Gather Ingredients and Tools, then rinse Herbs and 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 Leaf, and Thyme, then cook until soft and fragrant without browning 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, 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 inch pieces

  • 3 large Leeks

  • 4 Cloves Garlic, peeled and 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 with Lid

  • Spoon

  • Immersion Blender

  • Mason Jar


  • Airtight Container in Refrigerator up to 3 days.