Herbed Potato-Leek Soup

If you following many food blogs, you’re sure to hear bloggers talking about the wonderful friends they’ve made through the blogging community.  You won’t hear any differently here.  I can honestly say some of my best friends are my fellow food bloggers.  And today, one of my friends is hurting.  She’s suffered a loss she never should’ve suffered.  An unexpected loss.  One that turned her world upside down.  It isn’t fair.

I want to give her a hug and tell her everything will be okay, but I’m not close enough to hug her and I can’t tell her everything will be okay.  How do you tell someone something like that when a life-long constant is gone?  How?

If you’re like me, you cook.  You put a big pot of something on the stove and let it simmer away until it feels right.  You bring the only bit of comfort you can through belly-warming food made with love.  You hope it’s a small consolation at an otherwise topsy-turvy time.

So, my friend, this is for you.  It’s made with care and love and thoughts of peace and healing.  I hope it helps.

potato leek soup

Herbed Potato-Leek Soup

adapted from epicurious


3 lbs. russet potatoes, peeled, cut into 1-in. pieces

9-10 c. low-sodium chicken or vegetable broth

3 large leeks (white and pale green parts only), chopped

1 1/2 c. half and half cream

1/4 c. minced fresh chives or green onion tops

2 TBSP minced fresh basil or 2 tsp. dried, crumbled

1-2 TBSP minced fresh dill or 1-1 1/2 tsp. dried dillweed

1/2 tsp. garlic powder

1 tsp. salt, plus more to taste

fresh black pepper, to taste

hot pepper sauce, to taste

chopped fresh chives, green onion tops, or dill sprigs, to garnish


1.  Bring first 10 ingredients to boil in heavy large pot or
Dutch oven over high heat. Boil 15 minutes.

2.  Reduce heat to medium-low and simmer until
potatoes are very tender and soup thickens slightly, about 30 minutes.  

3.  Using an immersion blender, puree soup to desired consistency.  Alternately, carefully puree soup in a blender 2 c. at a time.  Season with additional salt, pepper, and hot pepper sauce.

4.  Ladle soup into bowls. Garnish, if desired, and serve with love. 

one year ago: Mesa Grill’s pumpkin soup and balsamic-pomegranate roasted Brussels sprouts

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  1. Cate
    November 30, 2011 / 6:32 pm

    Ugh I feel so awful for her. There are just no words.

  2. That Girl
    November 30, 2011 / 11:36 pm

    It's weird, but sometime food really does help to fill holes.

  3. Annie
    December 1, 2011 / 1:23 am

    Thank you so much for this sweet and thoughtful post Kelsey. All the love I have felt, both in person and virtually, really does help ease the pain. I have been wanting to try potato leek soup for a while and you know me well enough to know that soup is total comfort food in my book so this is a perfect idea. Love you, dear.

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