Leek & Potato Soup


1 bunch Leeks (2-3)
8 large Potatoes (Yukon gold preferred) – peeled & cubed
3 stalks Celery
3 Bay Leaves
Salt & Pepper to taste
3 liters of Chicken Stock
1 cup Sour Cream
1 cup Parsley – chopped



In a stock pot in 3 tbsp Oil – bay leaf, leek and celery for 5 minutes

Add potatoes and stock, salt and pepper

Simmer on low for 45 minutes

Check to make sure potatoes are very soft

Remove and discard bay leaves

With an immersion blender, blend until smooth

In a bowl, add Sour Cream and 1 ladle of soup to temper Sour Cream (so it does not curdle)

Once combined, add mixture into soup and add Salt & Pepper to taste

Add fresh parsley, stir and serve.

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