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Potato Leek Puree

  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m


  • 1 tbsp. Olive oil
  • 1 Leek, white and pale green portions, chopped
  • 1 Large russet potato, peeled and chopped
  • 1 1/2 c Chicken broth
  • 1/4 c Heavy cream
  • Salt and pepper to taste


  1. Clean and chop leek into thin rings, green and light green parts (remove all-white stem and green leaves on opposite side).
  2. Peel and chop potato into 1/2" pieces.
  3. Warm the olive oil in a large pot over medium-high heat. Add the leeks and sauté/sweat until soft, about 5 minutes.
  4. Add the potatoes and the broth and bring to a boil.
  5. Reduce the heat to low and simmer until the potatoes are very soft, about 20 minutes. Remove from the heat and let cool slightly.
  6. Using an immersion blender, carefully puree the soup in the pot. Return to the pot and stir in the cream.
  7. Return the soup to a gentle boil and reduce to desired thickness. Season with salt and pepper to taste.