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Delicious and Hearty Potato Leek Soup!

Updated on March 19, 2014


Delicious and Hearty Potato Leek Soup!

This recipe is an edited version of Julia Child's Leek and Potato soup passed to me from my sister-in-law. I've added my own twists to this to make it unique for our household.

This is a great soup, it has lovely texture and is not over-powering with spice or flavor, so it's gentle on the stomach and taste buds.

I'll make this from time to time when we want to have something different. I don't have any other current recipes that call for Leeks at this time. I find leeks to be a strange vegetable with not many uses. Kind of like a giant bland onion.

But give this soup a try on a rainy day or for your next dinner party! It's easy to make and gives your palette something different to look forward to. Blandly surprising really.

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Cook Time for Delicious and Hearty Potato Leek Soup

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 6-8



  • 1 large pot
  • 1 food processor
  • 6 baking potatoes, peeled and chopped
  • 2-3 Leeks, cleaned and put through food processor
  • 1 cup heavy cream, room temperature
  • 1 dash garlic powder, or 2-3 garlic gloves chopped
  • 3 cups water
  • 1/2 lbs Ham (optional), chip-chop/ or deli ham
  • Salt and pepper to taste
  • 1 can chicken broth


More prep

Soup, before heavy cream is added
Soup, before heavy cream is added
Soup with cream added, just about done...
Soup with cream added, just about done...


  1. Peel and chop the potatoes
  2. Add 3 cups of water and 1 can chicken broth to a large pot. Add the potatoes and get those cooking (about 12 minutes to soften)
  3. As the potatoes are cooking, clean and chop your leeks, then run them through the food processor until they are a green pasty consistency. A rule of thumb I use here is equal parts potatoes and leeks, that seems to give the right balance.
  4. Once your leeks are all processed add them to the pot. Stir and mash gently with a potato masher. Add your garlic powder at this time
  5. Let it cook on med heat for about 20 minutes, stirring frequently. Adjust the temp as needed, you don't need the soup to be boiling. A nice slow medium heat is what you're looking for.
  6. Add in your chopped ham, salt and pepper (to taste) and heavy cream now and stir well. Continue to cook for about another 20 minutes on low, again stirring frequently.
  7. Serve with crusty French bread or sea salt crackers and enjoy!

Tips and suggestions

  • You're looking for a rather "mushy" consistency with the soup, so keep that in mind
  • During prep, be sure to clean your leeks extremely well, washing in between each layer because they can be very dirty
  • You can add more water, if you prefer a thinner soup or have more people to feed, we like the soup to be a little thicker
  • Ham or other meat is optional, but it adds more flavor. If you add meat, add that first and adjust the salt as needed
  • Serve with crusty bread, crackers, even top with shredded cheddar cheese, it all tastes great
  • This soup can be put in pretty bowls and appear way more fancy than it is! So it's great for dinner parties too


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    • profile image

      Bishop55 4 years ago

      Thanks Ceres! Sometimes I find recipes are hard to write because there is really only so much you can do (and yet, those get a lot of traffic). I have to do something about the photo quality I have, the flash was horrible. Hope you try the soup. :)

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This looks good. Your images are lovely and it's good that you have images of the cooking process. Your tips and suggestions are also useful and add more to the hub than just being a simple recipe.