Just a nerd who likes to cook

Cooking with Awesome: The Basics of Potato Leek Soup

Hello litte chefs!
I’ve been asking folks on my YouTube channel what they’d like to see in my Basics series, and most of you wanted to know how to make a basic soup. Potato Leek soup is probably about as basic as it gets, yet you can do so much with it.


  • 1 sweet onion, diced
  • Large pinch of salt
  • 2 tbsp unsalted butter
  • 2-4 leeks, roughly chopped and washed
  • 1 pound yukon gold potatoes, diced
  • 3 tbsp AP flour
  • 1 cup dry white wine
  • 2 quarts vegetable or chicken stock
  • Salt and white pepper to taste


  1. In a large soup pot, melt 2 tbsp unsalted butter over med-low heat
  2. Chop up 1 large sweet onion
  3. Add the onion to the soup pot and add a large pinch of salt. Stir to coat. Stir once every 10 minutes for 40 minutes to caramelize the onion
  4. Add flour and cook for 3-4 minutes or until rue gives off a nutty smell
  5. Slowly add the wine to thicken the rue
  6. Slowly add heated veg/chicken stock
  7. Add in the potatoes and leeks. Cover and simmer for 40-50 minutes
  8. Using an immersion or table top blender, blend mixture until completely smooth – about 5 to 10 minutes
  9. Salt and pepper to taste

Now, you could easily add in additional veggies such as peas, carrots, beans, lentils – anything you like. You could also add in watercress 5 minutes before the soup is down cooking to make watercress soup. You can easily turn this into cold potato soup – Vichyssoise – by adding 1 cup heavy cream at the end and chill it for a few hours.

Enjoy, and take care! – Morgan