You are here: Home » Recipes » Potato Leek Soup Potato Leek Soup Recipe by Our Cookbook Collection Yield 4 to 6 servings A hearty bowl of Potato Leek Soup may be just what you need for a chilly night United States Potato Board PrintEmail Ingredients 3 cups thinly sliced peeled potatoes2 cups chicken stock2 cups 1/4-inch diced potatoes2 leeks, white portions only, sliced4 cups chicken stock6 tablespoons (3/4 stick) butter3/4 cup all-purpose flour1 cup heavy cream or half-and-half1 1/2 teaspoons salt1/2 teaspoon ground white pepper Instructions Combine the sliced potatoes with 2 cups chicken stock in a small saucepan. Bring to a boil and reduce the heat. Simmer for 15 minutes. Remove from the heat; do not drain. Combine the chopped potatoes, leeks and 4 cups chicken stock in a small saucepan. Bring to a boil and reduce the heat. Simmer for 12 minutes or until the potatoes are cooked through but still firm. Drain, reserving the cooking liquid. Melt the butter in a heavy medium saucepan. Add the flour and cook over medium heat for 2 to 3 minutes, stirring until smooth. Add the reserved cooking liquid and bring to a boil, stirring constantly. Mash the undrained sliced potatoes with the cooking liquid. Add to the sauce in the saucepan and mix well. Return to a boil and reduce the heat. Simmer for 2 minutes. Stir in the cream, salt and white pepper. Simmer for several minutes. Add the chopped potatoes and leeks. Simmer for 1 minute. Ladle into soup bowls and garnish with leeks sauteed in butter. Serve with freshly baked bread. Note: You can use a mixture of water and chicken base in place of the chicken stock or substitute mashed potatoes for the sliced potatoes. Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).