Learn how to make a quick healthy bowl of potato leek soup with minimal ingredients.


Ingredients (approximate proportions for 2 persons):

Potatoes – About 1 – 1 ½ cups finely chopped

Leeks – About 1- 1 ½ cups chopped

Rosemary – 1 spring

Ginger – 2 T peeled and minced

Sour cream/plain yogurt – dollop

Salt – to taste

Water – ¼ cup or more depending on consistency

Chicken Stock/Vegetable Stock – About 1- 1 ½ cups

Dry White Wine – ½ cup

Olive oil – to taste



Cooking Tips:


  • Eric used chicken stock but this dish can be made vegetarian by using vegetable stock.


  • Potatoes swell and absorb water as they cook, so add a little more water to pot as they cook to replenish the absorbed liquid.


  • Limiting factor in cooking time is potatoes. Cut them small and the cooking time will be quicker and blending will be easier.


  • The amount of liquid you put in pot depends on thickness you want your soup.
    • For a thicker consistency add more potatoes.
    • For a thinner consistency add less potatoes and more stock.


  • This soup freezes well and can be made a day before serving.