All recipes

Main dish • Savoury

Pilar’s Leek and Potato Soup

Pilar Galiana, Habanero Consulting Inc.
Pilar Galiana

Director, Content Marketing

This is my go-to recipe for leek and potato soup. As soon as the weather gets cold, this soup, with nice crusty bread and an assortment of cheese, really hits the spot. You get bonus points if you can make this using locally grown leeks and Canadian potatoes.

Leek and Potato Soup


  • 1 bunch leeks sliced (3 to 4 cups)
  • ¼ cup butter
  • 4 medium potatoes cubed (3 ½ to 5 cups)
  • 5 cups chicken stock
  • 1 ½ teaspoon salt
Note: You can easily make this vegetarian by using vegetable stock.


Step 1

Cut off root end and 3 inches of green part of leeks and discard. Quarter leeks lengthwise and thinly slice. Soak them in several changes of water, being careful to get rid of all the sand.

Step 2

Melt butter in a large heavy-bottomed saucepan. Add leeks and cook, covered, until wilted, about 15 minutes.

Step 3

Add potatoes and chicken stock. Cover and bring to a boil. Reduce heat to low and cook, uncovered, until potatoes are tender, about 20 minutes.

Step 4

Use an immersion blender or add solids to blender or food processor and purée. Once puréed, mix back in with the broth.

More recipes like this to enjoy

View all recipes
Habanero Consulting Inc. logo
We’re people, culture and technology experts with a passion for purpose. We help organizations thrive by designing employee experiences that empower everyone to bring their best selves to work.
Connect with us on our website or LinkedIn, Twitter or Instagram.
Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.