Potato Leek Soup

Serves 4


  • ¼ cup (4 tbsp) butter
  • 1 medium onion, diced
  • 2 leeks, white part only, cleaned & sliced
  • 3-4 garlic cloves, chopped
  • 5-6 medium to large Russett potatoes, peeled & roughly chopped
  • 2 cups vegetable stock
  • 2 cups water (or equal parts stock & water to cover potatoes)
  • 1 cup whipping cream
  • ¼ to ½ cup buttermilk (optional but Nancy likes the tartness it adds to the soup)
  • 1 tbsp salt
  • 1 tsp pepper


  1. In stock pot on medium heat, saute onions, garlic and leeks in butter for 10 minutes, until onions are translucent
  2. When the vegetables are soft and translucent (do not brown) add potatoes, water and vegetable stock
  3. Bring to a boil and simmer about 15-20 minutes, until potatoes are very tender
  4. Blend with an immersion blender or regular blender (make sure to leave some room for the steam--you can leave the cover on but take the small plastic piece off and cover with a towel) until smooth.
  5. Add cream and buttermilk and blend until combined
  6. Season with salt and pepper to taste