Rustic Potato Leek Soup

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • ¼ cup unsalted butter
  • 1 onion, diced
  • 3 leeks, sliced
  • 4-6 Yukon gold potatoes, quartered
  • 3 ½ cups chicken stock (or vegetable stock if you are vegetarian)
  • 1 cup frozen peas
  • ½ cup sour cream
  • Salt and pepper to taste


  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, leeks, and potatoes. Sauté for 5 minutes.
  3. Add the stock and simmer for 15 minutes until the potatoes are tender and cooked.
  4. Add the frozen peas and salt and pepper to taste. Cook for an additional 5 minutes.
  5. Using an immersion blender or hand mixer, blend the soup in the pot off of heat.
  6. Add the sour cream and salt and pepper to taste. Ladle into bowls and serve.
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