Creamy Potato Leek Soup
  • 5 tablespoons butter
  • 2 pounds of leeks (about 4 large), sliced and rinsed
  • 1 pound of Yukon Gold potatoes (about 5-6 medium), peeled and cut into 1" chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1 quart beef stock
  • 1 quart Half and Half
  • 1 cup (loosely packed) grated Parmesan cheese
  • Fresh croutons and olive oil, for serving
  1. To prepare the leeks, cut the leaves off the top, reserving only the white and light green parts. Cut the very bottom (root) end off, cut the leek in half lengthwise, then cut each half crosswise into ¼" slices. Rinse and reserve.
  2. Heat 5 tablespoons of butter in a large stock pot or dutch oven over medium-high heat. Add the cleaned leeks and cook until softened and golden brown, about 10 minutes. Sprinkle with a generous amount of salt and pepper.
  3. While the leeks are cooking, peel and cut the Yukon Gold potatoes. Once the leeks have softened, add the potatoes, as well as one quart of beef stock. Reduce heat to low and simmer until the potatoes are fork-tender.
  4. Make sure that the temperature of the soup is at a very low, simmer, then add the quart of half-and-half. Once the soup comes to a gentle simmer, add the cheese and blend with an immersion blender or in a Vitamix (if you use a Vitamix, be careful not to over-blend).
  5. Season to taste with salt and pepper and serve immediately with fresh croutons and a drizzle of olive oil.
Recipe by The Taste Edit at