Potato Leek Soup


  • 3 tablespoons butter
  • * 3 cups sliced leeks, white and light green parts
  • 1 tsp. minced garlic
  • 6 cups chicken stock or broth
  • 1 1/2 pounds white or gold potatoes, peeled and chopped
  • salt and pepper
  • 1/2 teaspoon dried thyme
  • 1 cup shredded Cheddar cheese
  • 1/4 cup chopped fresh parsley


In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds.

Add the chicken broth and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes. Remove from the heat and cool a bit. Ladle half of the warm soup into a blender. Blend the soup until smooth.

Put back into the pot with the remaining soup. Bring the heat up and get the soup hot again. Add the cheese and salt and pepper. Stir until cheese melts. Serve and sprinkle with parsley.

* Note: Leeks are grown in sand, and often have sand throughout the layers. After you slice them, put them in a bowl of water and swirl them around so the sand will fall to the bottom of the bowl. Remove leeks and dry on towel.

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