Golden Leek and Potato Soup Recipe (2024)

Let me suggest a #4 coffee filter for the bouquet garni if you don't have cheesecloth. Put the herbs in the pocket and tie with kitchen twine.

Sorry for the confusion, it's 2 1/2 pounds whole leeks, of which you only use the light green and white parts.

Trader Joe's has fantastic frozen leeks I always keep a bag or two in my freezer. Highly recommend them!

Have been disappointed by TJ's frozen leeks. They are flavorless and mushy. Which makes sense if you think about it, but I too was excited by the idea of cheap, already cleaned and diced leeks. Don't bother. Go fresh, young woman, go fresh.

I use a large tea ball strainer:)

A shortcut I use for onions -- should work for leeks -- is to sauté them (salted) a couple minutes, then cover the pan to let them steam for a few more minutes, then uncover and turn up heat to evaporate rendered liquid quickly. Then turn down heat and caramelize slowly. The long lag time is due to excess liquid in the pan.

2.5 pounds of leeks is the weight you should buy, before trimming.

Am I the only one who is confused by directions for ingredients like the first in this recipe? It seems to ask for the white and light green parts from 2 1/2 pounds of untrimmed leeks. But could it mean 2 1/2 pounds of trimmed leeks. A huge difference.

I never take chances any more with Yukon Gold potatoes--I always peel them, otherwise I often find the skin can sometimes be papery and tough. It ruined one of my potato salads. I have since seen this mentioned by food writers.

So so delicious! Didn't have the heavy cream, and honestly didn't even need it. I used half chicken stock and half water, less salt (because of the stock), and it was so flavorful and delightful. Will be making this again and again.

Can't you just fine chop the parsely sage thyme and celery leaves and add to the soup ?

I have substituted cauliflower for the potatoes in this soup, and it is delicious.

Like me, your pot was likely not large enough. The bottom of the pot has to ensure a thin layer of leeks. Otherwise they stem in the butter/oil instead of frying. Very high heat and almost constant stirring helped but it still took forever...

I added some sliced mushrooms (because I had them in the fridge) and red pepper flakes (because we like a bite) and the soup was out of this world. Honestly, it would have been amazing with or without my additions.

I find that so many recipes underestimate the time caramelization takes. I think it's an SEO thing. When someone searches for something that takes 30 or 60 minutes and calls for caramelizing, they seldom factor in the true time, IMHO. That said, it adds a lot of flavor & is always worth the time, assuming you have it. Still, a little truth in labeling wouldn't hurt.

Delicious, simple and incredibly comforting (even more so when you have a terrible early spring cold)! I pared down the ingredients to serve one: a single Yukon gold, a small farmer’s market leek, and a dash of herby poultry seasoning instead of fussing over a bouquet. I had just a bit of good gelatinous broth left, so used about 2/3 water. The splash of cream was indeed luxurious. By slicing the potato very thinly this cooked quickly, maybe 20 minutes total. Thanks, Melissa!

I really liked this recipe - very flavorful. The explanation of purchased leeks vs used portion of those leeks was extremely helpful. I only had dried herbs and added them during the initial cooking of the leeks. Adjusting ingredients to my own needs worked seamlessly.

Don't really get the 5 star ratings on this one. Pretty bland as written. At least it was an easy recipe. Some bacon might have done the trick.

I love this soup!! I haven't had the fresh herbs so I've used dried thyme and parsley and it's still delicious!!

Made this with black garlic. So tasty!!!!

I used Herbs de Provence instead of the sachet. I added 4 stalks of celery along with the leeks, then potatoes, all of which I sliced thinly using slicing disc on my Breville food processor, set on #2. Roasted some garlic & added that in. This soup is sublime & only took about 20 minutes to prepare.

I don't have cheesecloth so I stuffed the herbs into a wire wisker--it worked great!

Follow directions and used an immersion blender at the end. Yum, yum, yum! This is my new go-to potato soup.

Excellent. Did not have fresh thyme, sage and celery – used dried thyme, sage and celery seed; put in the cheesecloth. A very fine flavor!

Made a double batch for a homeless drop in center I volunteer at and it was a HIT. Sautéed the leeks in bacon fat and topped with crumbled bacon. Also made a single vegan batch and added a can white beans for extra heartiness. Every drop was eaten up. Will make again. “I usually hate potatoes, but your soup was really good” quote from a client

This was even better the next day! Followed someone’s suggestion about the bacon which, overnight, infused this already delicious soup with a smoky flavor. Will make again!!

Delicious! Be sure to use all the herbs and more:-)

I love this soup! Might be my new favorite over the Lemony White Bean and Greens soup. I used half chicken stock and half water, and I added a bit more water while the potatoes were cooking. I cooked the leeks about 20 minutes and the potatoes for an hour — definitely worth the extra time.

Just make sure the filter, if using suggestion of a coffee filter for bouquet garni, is non bleached to prevent ingesting dioxins!

I hate to waste leeks, particularly if the green part is crisp. I grow them, but they are also expensive - they take 6 months to grow big. I separated the white/light green from the dark green. Cook the dark green part first, for 10 minutes or so before adding the rest of the leeks.I did appreciate the shortened method of caramelizing leeks from the comments!It was not hard to pull out the bay leaf, sage sprigs and thyme at the end - no bag. I chopped in the celery leaves & parsley.