Photograph of the healthy classic leek and potato soup recipe

Classic leek and potato soup

1 hour
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This classic soup is perfect for rainy weekday nights. It’s also super when chilled and served as a refreshing meal or starter on a warm summer's day.
  • Ingredients
  • Method


1 large onion, finely chopped
2 bay leaves
4 cups vegetable broth
1 large leek, trimmed and sliced lengthwise
1½ lb. Yukon gold or russet potatoes, peeled and finely diced
½ cup plain fat-free Greek yogurt
2 Tbsp. finely chopped fresh chives


  1. Place the onion in a large pot along with the bay leaves and ½ cup of the broth. Bring to a boil, reduce the heat, cover and simmer for 5 minutes.
  2. Meanwhile, rinse the leek under cold water to remove any trapped dirt. Shake well to remove excess water and then thinly slice. Or, slice the leek, rinse in a salad spinner until there’s no grit at the bottom of the bowl and spin dry.
  3. Add the potatoes and leek to the pot. Pour in the remaining 3½ cups stock and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, cover and simmer for 25 minutes until the potatoes are very tender.
  4. Discard the bay leaves and transfer the mixture, in batches, to a blender or food processor. Blend until smooth and return to the pan. You may also use an immersion blender to puree it right in the cooking pot.
  5. Whisk in most of the yogurt and reheat gently without boiling. Add more salt and pepper, if desired. Ladle into soup bowls, add a swirl of yogurt, sprinkle with black pepper and the chopped chives.