How To Make Potato and Leek Soup


  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 5 lbs potatoes
  • 30 oz chicken stock/broth
  • 15 oz heavy cream
  • 4 leeks or 3 bunches of green onions
  • 1 tbsp chicken demi-glace (can be found at williams-sonoma)

For Roux:

  • 40 grams flour
  • 40 grams butter


  1. Mince onion and garlic.
  2. Peel potatoes.  Cut them into small, regular pieces.  Size/shape is less important than uniformity of size.  They need to have the same cooking time.
  3. Cut leeks shortways, creating slices resembling a quarter.  Soak these in cold water to rinse.
  4. Prepare the roux.  Melt the 40 grams of butter in a pan and add the equal amount of flour.  Cook over a low heat for 5 minutes, constantly stirring until it turns into a wet paste (if it turns brown the heat is too high).
  5. Sweat the onion and garlic in a little butter (do not brown).
  6. Once tender, add the chicken stock, cream and potatoes.  Simmer until the potatoes are tender.
  7. At this point the soup will be very thin.  Add some roux and bring the soup to a boil (a liquid must boil for a roux to take effect).  Add more roux and bring to a boil if soup still need thickening.
  8. (Optional) Microwave the chicken demi-glace with a little water in a bowl.  Once liquefied, add to soup for flavoring.
  9. Add drained leeks.
  10. Simmer for another 2 minutes.  Salt and pepper to taste.


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This is DELICIOUS!!!

By Amanda Larson