I turned on the news this morning and found out that Spring is about to officially begin! But rather than jump into the spring recipes, I’m going to help you savor these last couple days of winter by providing the the ultimate comforting soup recipe: a thick and hearty potato leek soup.
Over the years, I have made and shared this particular recipe more than any other. So, of course, friends and family have been asking why I’ve never posted it on Pinch My Salt. That’s a very good question. The answer is simple: this is my mom’s soup.
What does that mean? Well, it’s just hard to write about a recipe that is so intertwined with memories of the person who meant the most to me and who isn’t here to make it anymore. I can make the soup, eat the soup, share the soup, but just haven’t quite been able to write about it without the waterworks starting up.
But hearty soup season is almost over so I got out the box of tissue, pulled out the 15-year-old recipe card, and I’m here to share the easy but wonderful potato leek soup recipe that has the power to transport me back to my childhood with just one bite.
K’s Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 - 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
And here’s a quick photo tutorial to show you how easy it is to make!
First of all, I’ll let you in on a little secret. For years I always sliced my potatoes by hand until I realized that my new food processor has a large enough feed tube to fit one or two whole potatoes at a time! Now I always slice my potatoes in my Cuisinart food processor using the slicing blade. If you have one that will work, great! If not, just slice them by hand using a sharp knife to about 1/4 inch thick. It really doesn’t take as long as you think!
Start the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown.
Next, add all of the potatoes that you worked so hard to slice (unless you’re a cheater like me).
After adding potatoes, pour in enough chicken broth to just barely cover them. The amount you use depends on the size and amount of potatoes you sliced. Two 14 oz. cans of broth is average but use more if you need it.
As you can see the level of liquid is just even with the potatoes. If I push down on the potatoes with the masher, they will be completely submerged. This amount of liquid results in a very thick soup. The soup can always be thinned at the end with some extra broth if desired.
It doesn’t take long for the potatoes to cook and you can probably start mashing within 10 minutes or so. The amount of mashing you do is entirely up to you. If you like chunkier soups, leave the potatoes a bit chunky. If you want a smooth soup, mash for a longer time. If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender. I’ve never done this but I’m sure it would work.
When the soup has reached your desired consistency, add some heavy cream. The original recipe says 1 - 2 cup of cream but I never use more than one cup. I think you lose a lot of flavor by adding more cream. But, again, it’s up to you. Make sure to season well with salt and pepper after stirring in the cream.
This is what my soup looks like when it’s ready to eat. As you can see, I like a slightly chunky consistency but no large pieces of potato.
Enjoy!
Nicole, this soup is one of the most comforting of the winter soups and I see you picked out some good leeks (long white part).
12:15 pm Mar 19th, 2008I made a very similar recipe the other day to eat along with our corned beef (leftover) rueben sandwiches. No a single serving was left, which made me so sad because I was banking on it as a my lunch the next day. It’s so nice when simple ingredients and a simple recipe yield amazing results.
1:08 pm Mar 19th, 2008ooh, i do love potato leek soup! my mom made a batch every sunday during the winter months and it totally makes me feel like a kid. time to get back that feeling, i think!
1:08 pm Mar 19th, 2008Thanks for sharing this recipe and for the beautiful memory of your childhood and your mother.
2:00 pm Mar 19th, 2008that soup looks so simple, but so comforting and delicious, yum. and lovely post in general - thanks for sharing it.
2:36 pm Mar 19th, 2008Those look much more like yukon gold potatoes than russets. Because yukon gold have a more potato-y flavor, they’d be nicer in the soup than russets, anyway, so I’m not complaining. If I were using russets, I’d certainly want to peel them.
2:59 pm Mar 19th, 2008Peter: Yes, those were some nice looking leeks!
Kat: What a great idea! I actually haven’t made this in a while. These photos were taken a while back. We have some leftover corned beef in the fridge because I didn’t make it til the day after St. Paddy’s day. Maybe I should whip up some potato soup to eat with leftovers tonight!
Kickpleat: Wow, once a week! We didn’t have it quite that often but it brings back memories just the same.
Joy: Thanks!
Michelle: That’s the great thing about almost all potato soups…simple to make but very satisfying and delicious!
Johan: You’re right, those aren’t russets in the photos. These photos were taken while I still lived in Italy and my Italian potatoes were somewhat similar to yukon golds. But we generally just use russets for this soup, because those were the kind of potatoes we grew up eating. I happen to like the skins but like I mentioned earlier, it’s all a matter of taste
Yukon Golds or any other type of potato would certainly be fine for this!
3:19 pm Mar 19th, 2008This is one of my favorite soups. I don’t usually add the cream — it’s a luxury item in our house — but I do puree with an immersion blender.
3:46 pm Mar 19th, 2008I think Corinne made that for me once, although I don’t know if it was your mom’s recipe.
4:05 pm Mar 19th, 2008Lydia: It tastes good even without the cream but I always splurge
One of my friends made it with milk instead of cream and I liked it. And one could always split the difference and use half and half 
Jason: It was
4:15 pm Mar 19th, 2008This soup definitely reminds me of your Mom. She made it for us every time we visited your family’s cabin. It certainly brings back very warm and precious memories. I never actually attempted to make it, I have seen several version of it online. I can’t wait to try it, thanks for sharing the recipe. I remember once your Mom added little ham bits to it, she changed it up which took me by surprise.
4:16 pm Mar 19th, 2008Thanks!!
Ruby: I assumed you had the recipe, I think Steph does. You’ve really never made it? As for the ham in the soup…she never made it like that for me and I’ve never done it myself although I’ve been tempted to try it. What I’d really like to make is a baked potato soup with bacon, cheese, chives, etc. I’m making myself hungry now!
4:19 pm Mar 19th, 2008mmmmmmm….mmmm..good! I LOVE this soup! I know it is one of those foods that triggers wonderful memories of K, and at the same time makes you miss her even more! I have to say I think this is one of the first recipes I ever made! I love it! It really does take me back to the good ol’ days.
4:31 pm Mar 19th, 2008I’ve been looking for a really good potato leek soup, looks like I may have found it! With the weather still being a bit on the cool side, I will have to make this soon!
6:56 pm Mar 19th, 2008Thanks so much for sharing this precious recipe of your Mum’s. I can see why it such a special recipe. I’ve never made it with so little stock before, and mine always seems a little too watery so I think your point about the relatively small amount of stock is spot on. I will try it your way now!
6:58 am Mar 20th, 2008that looks so delicious! i could eat that whole bowl of leeks by itself quite happily though.
11:31 am Mar 20th, 2008Nicole, this soup looks so delicous. I love hearty soups! It is so sweet you are posting you mom’s recipe. May she rest in peace. My husband doesn’t like leeks (the only thing he just can’t eat) but I do love them and will make this soup when he is not around:)) You have a beautiful blog, nice writing, nice pictures! I will be back soon!
12:27 pm Mar 20th, 2008I love potato and leek soup! One of my favs. I always add a little bacon to ours, not much just few slices for a flavor my hubby loves
2:37 pm Mar 20th, 2008Corinne: Did you notice Jason’s comment earlier?
PatsyK: Hope you get a chance to try it soon!
Nancy: This definitely makes a very thick soup! I hope you enjoy this version
Katy: I never eat leeks by themselves since I’m not a huge fan of anything related to onions but I’ve heard that braised leeks are actually very good. Maybe I should give them a try.
Farida: I actually don’t eat leeks much either except for in this soup! Maybe your husband wouldn’t notice if he didn’t see you make it
Christy: Bacon would be really good in this!
3:44 pm Mar 20th, 2008Pure love and comfort in a bowl is how I’d describe this
1:44 pm Mar 21st, 2008Thank you for sharing. What a wonderful, multi-sensory, memory of your mom. I’ll think of you both when I give it a try!
2:20 pm Mar 21st, 2008What a delicious looking hearty soup! I have a similar version too.
11:20 am Mar 22nd, 2008Isn’t it amazing how simple veggies like potatoes and leeks can produce a soup as lip-smacking as this one!
Wow, you really made this soup look inviting, comforting and delicious! Love the play by play pictorial too.
5:37 pm Mar 22nd, 2008Mmmmmm, I like the idea of savoring the last of winter instead of jumping into spring. I love the simplicity of this soup:).
8:58 pm Mar 23rd, 2008looks delicious nicole! the only thing i would do differently with this recipe is add some bacon! mmmm bacon goes great with a creamy potato soup!
12:24 pm Mar 24th, 2008Thanks so much for sharing the recipe~ I love that it is simple and could be put together in a flash. Now that is comfort food! And then you had to go and start mentioning chives, and cheddar cheese, and now I’m dying for some warm yummy soup so bad~ gah! I’ve really missed your posts so I hope you are settled in.
12:44 pm Mar 24th, 2008My favorite recipe…triggers so many memories of the good ol days and..of your awesome mom. The smell, taste and warmth..yummy! I wish i had the time to make it maybe when baby Ian gets older. Thanks for posting your precious recipe..and taking us back to priceless memories. take care:)
8:35 am Mar 25th, 2008The last days of winter…? Hmm…sure doesn’t seem like it around here! I’m excited to make this soup. I’m glad you braved the recipe (box of tissues on hand) to share it with us. It’s so tough but so good to have something like this soup that is such an integral part of the many memories.
8:49 am Mar 25th, 2008A cup of heavy cream and 3Tbs of butter are completely extraneous for this recipe if you just use a stick blender to process the soup…a Tbs of each should suffice.
11:18 am Mar 25th, 2008Beautiful photos and the soup looks delectable!
12:22 pm Mar 25th, 2008Hi,
3:45 pm Mar 25th, 2008I’m trying this recipe out right now! Thanks for posting…I found this one to be the most simple and interesting of the leek/potato recipes out there!
Will let you know how it turns out!
That looks delicious! When can I come over?
6:07 pm Mar 25th, 2008Lordy mama looks so yummy. Great recipe. Can’t wait to try it. Now that winter has finally arrived here in Denmark at the end of MARCH!!!!
6:38 am Mar 26th, 2008Hey Nicole!
Beautiful soup! I’ll have to try the recipe since we have leeks from, you guessed it, the CSA. Leeks always make me think soup and I was looking for a recipe to use them in. I’ll let you know how it looks.
Waterworks or not, this is a beautiful tribute to your mother. I think she’d be proud.
11:10 am Mar 26th, 2008What great play by play photos. It’s officially spring but lots of time for hearty winter soups left.
6:31 am Mar 27th, 2008I love the photo instructions! This is really helpful, and it looks really good too–I don’t normally use leek when I cook, so this should be interesting! Thanks for the recipe :0)
11:22 am Mar 30th, 2008Watch out for the chicken broth, because prepared broths like Swanson’s have oxidized, and have an unpleasant metallic flavor that comes through in the soup. The recipe I have is from Shirley King’s book “Pampille’s Table,” a translation and adaptation of Marthe Daudet’s 1919 classic “Les Bons Plats de France.” This authentic French recipe uses 2 quarts of cold water (also good for veggie soup-eaters), one bunch of leeks, 4 medium potatoes, salt and pepper. You use 4 tablespoons of crème fraîche and two tablespoons of butter to thicken it–which might be less fat than the cup of whipping cream–and put a slice of stale baguette in the bottom of the bowl before ladling soup over it. Great for parties!
12:34 pm Mar 30th, 2008Oh my god, I have to make this. Right now. Well, soon.
Thank you for posting this recipe. It looks and sounds so heavenly.
10:32 am Apr 3rd, 2008You have a nice looking blog! This is my first time here - I came from HealthCastle and saw that you’ve won their top blog awards! Congratulations!
11:20 pm Apr 3rd, 2008Excellent job (as usual) on this recipe! I think the number one thing I enjoy about the winter season is the opportunity to make wonderful soups such as this. This be the real soul food, eh?
4:31 am Apr 4th, 2008I could eat potato soup any time of the year!
I like to make soup at least once a week to have with dinner because it’s filling, SO yummy and so good for you (veggie varieties anyway). Anytime is a good time for soup in my book. I used to make it more when I lived in Portland because it was cold. Now in southern Cali, I really do have to remind myself to make it.
3:53 pm Apr 4th, 2008This soup is just one of those things that seems like love in a bowl, so it doesnt surprise me that it is a food that brings back strong memories for you. My husband feels the same way about potato leek soup. For me it was always the memory of my mom getting up early on really cold midwestern winter mornings to make us old fashioned oatmeal with brown sugar and raisins. To this day it brings back memories of childhood in one bite.
10:00 pm Apr 7th, 2008Thanks for the recipe and great photos! Winter is lingering here in Iowa, so it is very appropriate and appreciated!
8:00 am Apr 8th, 2008This soup looks amazing.
I’m very impressed with your ability to write about a recipe that means so much to you. I can understand why this would be difficult - food is so tied to our lives, and our memories, and when you make a favorite dish it can be like bringing the person back, sitting with them while you cook and eat. And to write it down…. it’s giving a finite quality to something that feels so infinte. Bravo for that, possibly more than for the recipe. (Although let’s face this, I’m probably going to unceremoniously gank this recipe and use it mercilessly).
Cheers.
8:03 pm Apr 10th, 2008I always look at your site.
9:17 am May 17th, 2008Because I write the recipe of the side dish mainly, please link with my site.
“The recipe of the delicious dish and meal”
http://food-cooking-recipe.blogspot.com/
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10:07 am May 23rd, 2008Hi Nicole,
What a great night for a hearty winter soup. I have no culinary spontaneity or imagination so, when it is my turn to cook, I struggle. Today is a cold winter’s day down under, I am on holidays and I wanted the smell of great food wafting through the kitchen for when my wife comes home from work. Your recipe did the trick at many levels. Sensational -
12:01 am Jun 11th, 2008Made this last night after happening apon your recipe due to the leeks in my fridge ;o). Absolutely divine, the children lapped it up and my smallest is not a potato fan at all. Lovely simple and definite add in to the what to make on extrememly cold nights in our house.
thank you :o)
12:17 am Jun 18th, 2008I just love potato-leek soup! With my just purchased “make your own” cook book, this recipe is being added promptly! I can’t wait to mix it up & try it!
thank you! :0)
11:29 am Jul 11th, 2008