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Potato and Leek Soup

This simple soup has been a favorite of mine for many years, ever since my mother made it for me the first time. I love the simplicity of the two flavors, but at the same time, the depth and complexity of the flavor profile grows with every day. I used all farmer’s market ingredients for the photographed batch – hence the purple potatoes. However, red, russets, or golden work just as well.


  • 2 1/2 lb potatoes, cut into rough cubes
  • 4 cups chopped leeks
  • 2 onions, roughly chopped
  • 2 cloves garlic
  • 1 1/2 tsp salt
  • 1 TBSP dried sage
  • 2 bay leaves
  • 5 cups water
  • 4 TBSP vegan sour cream


  1. Saute the onions and garlic in a small pan until translucent. Remove from heat.
  2. Boil the potatoes, sage, and bay leaves in the 5 cups of water. After 15 minutes, add the leeks and onion mixture, and boil until the potatoes are tender.
  3. Remove the bay leaves, let everything cool (I put mine in the refrigerator  overnight), and the sour cream, and blend in a food processor until smooth. Enjoy cool or hot, and extra sour cream is a nice touch as well.

6 Comments leave one →
  1. August 29, 2010 4:42 pm

    Leek and Potato soup is a favourite of mine also.. loving the purple colour, so beautiful and your recipe sounds delish!

  2. August 31, 2010 3:30 pm

    Wow…so pretty! I love the use of purple potatoes.

  3. Madeline permalink
    August 31, 2010 8:52 pm

    That does look fantastic, Emma!

  4. September 1, 2010 11:33 pm

    I love anything with Potatoes and Onions so this is perfect comfort food recipe for me. I loved how you used purple potatoes and spring onions in it. Once I mashed purple potatoes for mashed potatoes recipe and it was well loved, although it is not always easier to find. Thanks for sharing.

  5. Kate permalink
    September 7, 2010 1:11 am

    Hey! I’m a friend of Hideyoshi’s, saw this browsing tastespotting – it really does look delicious :) I’ll have to try it!


  1. I’m not stressed… I swear! « Fruits. Veggies. Life.

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