Potato Leek Soup | PCC Natural Markets

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Potato Leek Soup

Serves: 6 to 8

Your rating: None (15 votes)
Your rating: None (15 votes)

PCC Cooks instructor Marie Donadio says, “After I developed this recipe, I found that Julia Child had published her classic recipe three years before I was born. I guess I was on the right track.”


  • 1 tablespoon olive oil Add to list
  • 2 to 3 leeks (about 1 pound), white and light green parts, halved and thinly sliced Add to list
  • 1 to 2 pounds Yukon gold potatoes, coarsely chopped Add to list
  • 6 to 8 cups water, vegetable or chicken stock Add to list
  • Salt and pepper, to taste Add to list
  • Heavy cream or butter (see note) Add to list
  • Minced parsley or chives for garnish Add to list

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat a 3- to 4-quart Dutch oven over medium heat. Add olive oil and leeks; sauté until leeks begin to turn translucent. Add potatoes, water or stock, and salt. Bring to a boil, then lower heat and simmer, partially covered, 30 to 40 minutes.

You may purée the soup or leave it chunky. Add a dollop of cream or butter just before serving. Garnish with fresh parsley, chives and pepper, to taste.


Sour cream, yogurt, crème fraîche or coconut milk may be used instead of butter or cream.

Each serving: 150 cal, 3.5g fat (1.5g sat), 5mg chol, 270mg sodium, 26g carb, 3g fiber, 2g protein

Recipe by Marie Donadio, PCC Cooks instructor

Source: Sound Consumer October 2007

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Made this soup tasted great!

Made this soup tasted great! Easy, quick and delicious.


Be careful when sauté in olive oil. Do not heat to smoke point as this emits toxic fumes and when ingested creates free radical damage. Other recipes for leek soup are better as they start with 'real' butter (from grass fed cows) for sauté. Be safe, use olive oil at room temp!

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