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Potato soup with leeks and onions

Potato Soup with Leeks and Onion

Steve Smith
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Appetizer
Servings 4 main-course servings


  • 4 large russet potatoes about 2 pounds, pelled and sliced 1/4-inch thick
  • salt
  • 3 tablespoons unsalted butter
  • 2 leeks cleaned (see note below) and sliced thinly
  • 1 large yellow onion peeled, quartered through root end, and sliced thinly
  • 2 ribs celery sliced thinly
  • freshly ground black pepper
  • 3 cups whole milk


  • Add potatoes to a large pot of cold salted water. Cover and bring to a boil over high heat. Reduce heat to medium-low and cook for 7-8 minutes, until potatoes are fork-tender.
  • Once potatoes are on the heat, melt butter in a large, heavy-bottomed pot over medium-high heat.
  • Add onions, leeks, and celery and salt well. Cook for 15 minutes, stirring frequently. (The vegetables will give off enough water that they will soften but not actually turn golden or brown.)
  • Warm milk in a medium saucepan over medium-low heat.
  • When potatoes are tender, add them to leek-onion mixture with a slotted spoon. (Don't just drain the potatoes--you'll need some of the water.)
  • Reduce heat to medium-low and stir well to coat potatoes. Coarsely mash potatoes with potato masher.
  • Season well with salt and pepper.
  • Stir in about 2 ladlefuls of the water used to cook the potatoes.
  • Once the water is incorporated, stir in warm milk, one ladleful at a time, until the desired consistency is reached.
  • Season to taste with salt and pepper.


Cleaning leeks: Cut off the root end (half an inch or so) and the dark green tops, then cut the leeks in half lengthwise and discard the outermost layer. Rinse the leeks carefully under cold water; you will probably have to pull it apart. Once they're cleaned and drained, start chopping.
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