Potato Leek Soup


A flavorful soup that is creamy yet chunky with a hint of mace.
Great comfort food


4 leeks halved, washed, and sliced*

2 pounds Yukon gold potatoes cubed*

1 large onion diced

3 T olive oil

4-5 C vegetable broth

1 C milk*

1/2 t mace*

Salt and pepper to taste

Chives or parsley optional


Serves 6

In large pot add olive oil, onions, and leeks. Cook 10-15 minutes until translucent.

Add broth and potatoes. Cook 25-30 minutes until tender.

Add milk and nutmeg. Season with salt and pepper. Use an immersion blender and beat until chunky. Retaste and adjust seasoning if needed. Add the minced chives or parsley  at this step. Serve with rustic bread and a green salad.


* I trim the leaks until I get to the light green stalk and use it and the white flesh. 

*I do not peel the potatoes

*Cream or half and half can be substituted for richer taste 

* Numeg can be used in place of mace.

Dress it up with parsley, seeds, and spiced nuts.

Potato Leek Soup with Green Beans

A different approach to potato leek soup. Crunchy vegetables with a velvety broth.


1 T olive oil

1 T butter

1 onion large diced

1 cup leeks sliced

1 red pepper diced*

2 garlic cloves minced

1/2 cup celery diced

1 T parsley chopped*

1 1/2 T flour

4 cups of vegetable broth

2 cups diced potatoes

1 bunch of thyme tied

1 1/2 cup green beans rough chopped

3/4 cup milk*

(Optional) 1 chicken breast left over chopped

Salt and pepper


Melt butter and olive oil in large saucepan. Add in onions,pepper, garlic, shallots, and celery. Sauté 5-10 minutes until vegetables are al dente. Stir in flour. Add broth and stir until combined.

Bring to boil and add potatoes and herbs. Cook medium low for 8-10 minutes.

Add  green beans and cook about 10 minutes until green beans al dente. (Can add chopped chicken at this step) Remove thyme. Add milk, chopped parsley, and  season to taste.

Serve with artisan bread and a green salad on the side.


*Red pepper- Yellow or orange can be substituted

*Parsley-I have substituted cilantro when I have had herbs to be used.

*Milk-I use 2%.

We like our vegetables crispy. I taste during the cooking process so the vegetables do not get soft.