Potato Leek Soup


(Makes Six to Eight Servings)

Untitled Document


Olive oil  2 tablespoons
Onions, chopped coarsely  12 ounces
Leeks (whites only), chopped  8 ounces
Garlic, chopped  2 tablespoons
Potatoes, peeled, roughly chopped  2 pounds
Vegetable stock or water  6 cups
Fresh thyme, chopped  1 1/2 tablespoons
Sour cream  1 cup
Salt  1 1/2 teaspoons
White pepper  1/4 teaspoon

Cooking Instructions

  1. In a pot, over medium-low heat, warm the olive oil
  2. Add the onions, leeks, and garlic and cook for 5 minutes or until soft
  3. Add the potatoes and stock or water and cook for another 15 minutes or until potatoes are very soft
  4. Add the thyme
  5. Puree
  6. Stir in sour cream, salt, and pepper

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