Country Style Potato Leek Soup

  • Rating ****

Makes about 11 cups, serving 6 to 8

The humble potato shines in this easy, hearty soup. Note that leeks differ -- if yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re short on these parts, go with 5 pounds.


  • 4 to 5 pounds leeks, rinsed thoroughly
  • 6 tablespoons unsalted butter
  • 1 tablespoon unbleached all-purpose flour
  • 5 1/4 cups chicken stock or canned low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1 3/4 pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice
  • Table salt
  • Ground black pepper


Cut off the roots and tough dark green portion of the leeks, leaving the white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).

Heat the butter in a Dutch oven over medium-low heat until foaming; stir in the leeks, increase the heat to medium, cover and cook, stirring occasionally, until the leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle the flour over the leeks and stir to coat evenly; cook until the flour dissolves, about 2 minutes. Increase the heat to high; whisking constantly, gradually add the stock. Add the bay leaf and potatoes; cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are almost tender,

5 to 7 minutes. Remove the pot from the heat and let stand until the potatoes are tender and flavors meld, 10 to 15 minutes. Discard the bay leaf, season with salt and pepper; serve immediately.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8528

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.