Farmers Almanac
The Farmers Almanac
Order your copy today!

Warm Up With Potato Leek Soup

Warm Up With Potato Leek Soup

Warm up with the perfect bowl of comfort food! Potato Leek soup is delicious and nutritious. Both Wales and Ireland claim this classic soup as their national dish.  The Scottish have their own version called “Tattie and Leek,” and the French are famous for their version, called vichyssoise, associated with Vichy, France, and the French Vichy regime.  Whatever the origin, it’s delicious. Add some crusty bread and you’ve got a hearty meal!

Potato Leek Soup


3 large leeks, sliced into 1/4” medallions
2 tablespoons butter
2 cups water
2 cups chicken or vegetable broth
2 lbs. potatoes, peeled and diced into 1/2 inch pieces
1 dash marjoram
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Hot sauce to taste
Salt and pepper to taste


In a Dutch oven, cook leeks in butter with salt and pepper. Cover pan and cook on low heat for 10 minutes. Check often. Do not brown the leeks. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Pour half of the soup mixture into a blender (carefully), puree, and return to the pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, freshly ground pepper, and salt to taste. Serve hot.

Tip: When cooking leeks, only use the white parts. Take care not to overcook them. Overcooked leeks become slimy and unappetizing. Properly cooked leeks are tender but still offer resistance when pierced.

Variation: To make vichyssoise, a French version of the soup served cold, whisk in 1/2 cup heavy cream when returning soup to the pan after blending. Omit the hot sauce and add a pinch of nutmeg. Cool completely, then transfer to the refrigerator to chill. Serve cold.

Shop for Related Products on Amazon

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous / Next Posts

  • Tricia says:

    Growing up in a family of seven my mother had to come up with cheap, filling meals on a very tight budget. Potato soup was one of our favorites. I don’t remember ever seeing a leek in the house. Her soup was made with what was available. Yellow onions or green onions? Maybe ham, bacon didn’t last very long with five kids but the drippings were never wasted I remember her adding leftover cooked chicken . Seasonings were adjusted to suit . It was always different and always delicious.

  • Mona says:

    When I make this I use the entire leek, sliced onions and green onions…I saute them all in a butter or bacon drippings. Cook them in chicken broth with the potatoes and seasonings. I use nutmeg, salt and pepper, lemon juice and zest. Whiz it all up and add some milk. My bunch loves it and sometimes we have crumbled bacon or ham as an addition. Great with grilled cheese sandwiches.

  • dawn blevins says:

    Leeks are grown in sandy soil that gets trapped in the rings, they are generally sliced length wise then into strips to allow easy separation and cleaning… nothing will ruin your soup like sandy soil…. I am going to make this version, I would use bacon instead of butter also, yum.

  • susan says:

    my mom has been making this for years, she substitutes the butter for about 1/2 lb. bacon…….. fries it in the soup pot drains some of the fat out and puts the bacon to the side then cooks the leeks in the fat and then adds the bacon crumbled before serving, it is so good

  • Juanita says:

    I like these type of recipes.

  • Missy says:

    good recipe except for those of us whom have food allergies. I cannot eat peppers or onions (leeks are a type of onion).

  • L.F. Fountain says:

    if you can’t find leeks you can use green onions. I’d use the green part fully but the onion white part sparingly…gets to “oniony”

  • kathy says:

    I do this with turnips and sometimes add a little potato I also like cilontro instead of parsley

  • Alysha says:

    great recipe

  • regina says:

    something warm

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

    Reading Farmers' Almanac on Tablet with Doggie

    Don't Miss A Thing!

    Subscribe to Our Newsletter and Get a FREE Download!