Cream of leek soup

This is another one of those recipes that I don't have a written recipe for. It's become a favourite at our house. My kids and grandkids like this soup quite a lot. The secret is butter, butter and more butter. oh, and a bit of cream for good measure. Comfort food at its finest!


  • 4 large leeks.
  • 1 large onion.
  • 1/2 pound butter.
  • 6 cubes of chicken soup broth (use the fake chicken ones if you have vegetarians in your group).
  • 10 medium size potatoes (Yukon gold), cubed.
  • 3-4 litres of water.
  • 500mL (2 cups) cream (18%).
  • Salt & pepper.


    • Cut leek (having cut the very green parts off) and onion in slices (circles). 
    • Be sure to rinse the leek very well (dirt gets into the nooks and crannies). It’s best to do this after slicing, so that you can really get in there and rinse well. 
    • Melt chicken stock cubes in a measuring cup, with a bit of very hot water (one cup), Just enough to melt the cubes a bit.
    • Fry leek and onion in 1/4 pound butter at bottom of large pot until almost Caramelized. 
    • Add chicken stock concentrate (1 cup). 
    • Simmer for 5 minutes. 
    • Add water and potatoes to pot. 
    • The amount of water vs. potatoes will determine how thick or thin the soup will be. You can adjust this later by adding more water, or more cream, to get just the right thickness. It’s hit and miss with me. Sometimes my soup is too thick, or too thin. But it’s always tasty! 
    • Simmer until potatoes are done. 
    • Once potatoes are done, put it all in blender (in small batches because it won’t all fit in a blender) and turn to a smooth puree. 
    • Return the puree to another pot as you do blender batch after blender batch. 
    • Finish off the puree with one of those hand held blenders (Braun). 
    • Return to stove on low. Be careful, the bottom of your pot will burn easily at this point. The stove has to be on as low as possible. 
    • Add cream, slowly, stirring constantly. 
    • Add rest of butter (yes, more butter). 
    • Simmer on VERY low for 15 minutes. 
    • Serve super duper hot with crusty bread. 

    Ayla likes grandpa's leek soup!