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Cream of Potato Leek Soup

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5 from 2 reviews

  • Author: The Governor's Table Cookbook
  • Total Time: 1 hour 15 minutes
  • Yield: serves 6


liberty allows you to garnish these beauties (soup shooters) any way your heart desires



4 leeks                                               

1 medium onion, thinly sliced             

3 tablespoons canola oil                       

3 medium potatoes, peeled, sliced     

3 cups chicken broth

1 ½ teaspoons salt

white pepper to taste

2 tablespoons flour or 1 tablespoon cornstarch

1-quart skim milk, divided                             

Garnishes: finely chopped chives, crisp cooked bacon, shredded cheese.


  1. Trim leek roots and trim tops leaving about 2 1/2-inches of green. Cut a cross through root end and thoroughly wash removing any sand/dirt. Slice leeks finely.
  2. Heat oil in a Dutch oven or stockpot over medium heat. Add leeks and onion, stirring occasionally, until they are softened and taking on a golden color.
  3. Add potatoes, broth, salt and pepper. Cover and simmer for 40 minutes.
  4. Puree in a blender or food processor; return to pot.
  5. Whisk flour or cornstarch with ½ cup of milk.
  6. Add to pot with remaining milk, stirring constantly for 5 minutes.
  7. Taste and correct seasoning with salt and pepper.
  8. Strain soup through a fine sieve to insure a super smooth texture, if desired.
  9. Soup can be served warm or chilled topped with garnishes.


 Serves 6 or many more as shooters. To easily fill shot glasses pour soup from a measuring cup or other vessel with a spout.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Method: stove top
  • Cuisine: American