Potato Leek Soup

Soup, specifically potato leek soup, seems yet the way to go this week.  I was surprised to see that there isn't a recipe for it on the Full Belly website.  It is a soup that we make fairly often and with the leeks and 1–1/2 of potatoes that you have in this week’s box, the quantitates should work out.


1 pound of leeks, cleaned

3 tablespoons of butter

Salt and pepper for seasoning

1-1/2 pounds of potatoes,  peeled and diced

1-1/2 quart chicken or vegetable stock

1-1/2 cup cream, buttermilk or milk

1 tablespoon of dill, diced


Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and sauté for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are very soft, approximately 45 minutes.

Turn off the heat and purée the mixture with an immersion blender until smooth. Stir in the cream, buttermilk, or milk (depending on which one you are using). Taste and adjust salt and pepper. Sprinkle with dill and serve.

meal or course
brunch, buffet, dinner, first course, lunch, side, soup