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Potato Leek Soup

Potato Leek Soup

As January arrives, the weather can get chilly in the evening, even here in sunny Southern California. Soup has always been a classic dish and this recipe for Potato Leek is one of our family favorites. Following holiday meals that are meat centric, a vegetarian dish can be comforting for the waistline. This recipe can easily be vegetarian and can be served as a main dish with a side of crusty bread and a simple salad. If you are soothing a seasonal illness, a hot toddy might be an appropriate pairing. Why not start off the new year with a soup that is not loaded with cream but is extremely satisfying. A creamy textured soup needs a full but soft and flavorful white wine to compliment its richness.  We recommend a Semillon and Sauvignon Blanc White wine blend to pair with the onion qualities of the leeks. Or an 100% Sauvignon Blanc with tangy, zesty characters to balance the distinct sharp flavors of the potatoes.

Makes 6-8 servings. *Can be Vegetarian!


  • 3 tbsp Unsalted Butter
  • 1 tbsp of Olive Oil
  • 3 medium Leeks, finely chopped and rinsed
  • 5 medium Russet Potatoes, diced
  • 4 cups Chicken or Vegetable Stock
  • 2 cups Water
  • Salt & Pepper to taste
  • ¼ tsp Garlic Powder
  • 2 grates of Fresh Nutmeg
 Cooking Instructions:
  1. Finely chop the leeks and rinse thoroughly. Dice the potatoes into small pieces.
  2. Heat the butter and oil in a large soup pot, then add the leeks sautéing them till soft. Approx 5 minutes.
  3. Add the diced potatoes to the pot and sautée for a couple minutes. Add salt, pepper and garlic powder stirring well.
  4. Add all the liquids to the pot and bring to a simmer. Simmer partially covered for 20 minutes.
  5. After the simmer, remove 2 cups of soup from the pot and set aside.
  6. Blend the soup in the pot with a hand blender to desired smoothness and consistency. A blender can also be used for this step.
  7. Add back in the reserved chunky soup for some texture.
  8. Grate the nutmeg into the soup and adjust any of the other seasonings till desired.
  9. Serve topped with bacon, chives, sour cream or anything you desire.
This recipe has been contributed by Christina Coulourides, our Owner and Founder.
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