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Potato-Leek Soup

Serves 6


  • 4 cups coarsely chopped peeled potatoes
  • 6 cups broth stock (vegetable or poultry)
  • 3 cups thinly sliced leek
  • 1 cup whole milk or half-and-half
  • kelp or garlic salt to taste
  • soy sauce to taste
  • 1 tablespoon vegetable or olive oil
  • chopped parsley


  1. Place potatoes and stock in a large saucepan and bring to boil. Stir in 2 cups of sliced leek and simmer 10 minutes, or until the potatoes are tender.
  2. Puree the potatoes mixture in a food processor and return to pan.
  3. Add milk or half-and-half to the puree. Reheat the soup and season with kelp or garlic powder and soy sauce. Allow to simmer.
  4. Saute 1 cup of the sliced leek in oil until tender. Add to soup. Serve garnished with parsley.

Hudson Valley Restaurant Week is back this April 8-21!