Potato Leek Soup

Name: Michael Huber

Title: Chef Educator


Potato Leek Soup
  • 6 C. Chicken Stock
  • 2 lbs. Russet Potatoes, peeled and cubed
  • 4 Medium Leeks (whites only), sliced thin
  • 1 C. Heavy Cream
  • Kosher Salt and White Pepper, to taste

Method of Preparation:

  1. Place stock, potatoes and leeks in saucepan and simmer until tender, about 25 minutes.
  2. Puree mixture in food processor or hand-held blender.
  3. Temper heavy cream into soup by mixing with ladle of hot soup first.
  4. Taste for seasoning.
  5. To serve cold, chill in ice bath, then taste for seasoning, as the cold will mute flavors and require additional salt and pepper.


6 servings