There’s nothing quite as comforting as a warm bowl of leek and potato soup. Creamy, hearty, and subtly flavored, this classic dish is perfect for chilly evenings or a light lunch.

With just a few simple ingredients, it delivers rich flavor and satisfying texture — all in one pot. Whether you’re a seasoned cook or a kitchen newbie, this recipe is easy to follow and sure to become a favorite.

Leeks are rich in vitamins A, C, and K, and they contain antioxidants and prebiotics that support immune function and gut health.

Potatoes are a great source of vitamin C, potassium, and fiber, and when prepared healthily, they can support heart health, digestion, and provide lasting energy.

Ingredients

• russet potatoes
• leeks
• chicken stock or bone broth
• greek yogurt
• butter
• shallots
• celery
• white wine
• bay leaf
• dried thyme
• saffron
• cayenne pepper
• olive oil
• salt & pepper (to taste)

Method

• Start by cleaning your leeks, Thinly slice them and place in a large bowl filled with cold water. Let the leeks soak for a few minutes: the leeks will float to the top and the grit will sink to the bottom. Scoop them out with a slotted spoon or your hands.
• Heat the olive oil and butter in a large pot over medium-high heat.
• Once melted, add the leeks, shallot and celery. Saute until softened.
• Increase the heat to high and add the wine. Simmer until the liquid is reduced down.
• Add the chicken stock, potatoes, bay leaf, thyme, saffron & cayenne to the pot and bring to boil.
• Boil until the potatoes are soft (15 to 20 minutes).
• Remove the bay leaf.
• Add greek yogurt.
• Using a blender or food processor, blend the soup until smooth.
• Season to taste with additional salt and pepper.