2 tbsp butter (I usually use 1tbsp butter + 1tbsp olive oil)
2 leeks, sliced (just the white part or about 1/3-1/2 of the leek)
3 medium potatoes (amount is negotiable)
3 1/2 cups vegetable stock
1 1/2 cups milk
1/2 cup cream (sometimes I use half n half)
salt and ground pepper to taste
chives and croutons (optional garnish)

Melt butter in large pot. Add leeks and cook gently until soft (about 5 minutes). Add potato and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes).

For chilled/blended soup:
Process soup in blender or food processor until smooth. Stir in milk, cream and seasoning to taste. Chill for 2 hours.

For warm/chunky soup:
Turn soup off. Add milk, cream and seasoning. Enjoy.

Last time I added sliced green beans and just a pinch of thyme. Yummy.

by Mitchell Fam


– the white and pale green part of 2 or 3 large leeks, diced
– one grated zucchini (if desired)
– 1 tablespoon unsalted butter
– 1 1/2 cups water
– 1 cup chicken broth
– 1 pound potatoes
– 2 tablespoons minced fresh parsley leaves


In a large heavy skillet cook the leeks in the butter with salt and pepper over medium / low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened. Stir in grated zucchini until hot. In a saucepan, add the water, the broth, and diced potatoes. Bring to a simmer. Add cooked leeks, simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, purée 1/2 of the soup, stir the purée into the remaining soup. Add the parsley, and season with salt and pepper.

by Kathleen