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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
potato leek soup

Potato Leek Soup

Prep time:
5 minutes
Cook time:
35 minutes
3-4 servings
1 out of 5

Combining all the earthy goodness of potatoes and the mild sweetness of leeks, this classic soup is delicious served hot or cold, and even better the next day.


  • 1½ pounds Yukon gold potatoes, peeled
  • 2 tablespoons butter
  • 2 leeks, halved, cleaned and sliced thin
  • ½ yellow onion, large diced
  • ½ cup white wine
  • 5 cups vegetable stock
  • Kosher salt and white pepper, to taste
  • ¼ cup cream (optional)


Small dice 1 cup of potatoes and boil in salted water until tender. Drain and reserve. Coarsely chop the remaining potatoes.

Melt the butter in a 4-quart saucepan over medium-low heat. Add the leeks and cook, stirring, until tender, about 8 minutes. Reserve ½ cup for garnish.

Add the onion and sauté until translucent, about 5 minutes. Add the coarsely chopped potatoes and white wine and reduce the wine by half. Add the vegetable stock and simmer until the potatoes are tender.

Carefully pour the soup into a blender and puree on high until smooth and creamy, 20-30 seconds. Pour soup through a fine mesh strainer back into the saucepan. Bring to a simmer and season to taste with salt and white pepper. Stir in the heavy cream, if desired. Garnish with the reserved leeks and small diced potatoes.

  • potato leek soup