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Tennessee & Alabama CSA

Potato Leek Soup

Yield: 8 servings (about 2 quarts) Good the next day too, if there’s any left over!
Prep time: 30 minutes • Cook time: 20 minutes


1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
4 cups cubed peeled potatoes
3/4 cup chopped celery
1-1/3 cups cubed carrots
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups milk
2 chicken bouillon cubes


  1. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. OPTIONAL: Before serving add a sprinkling of freshly grated nutmeg and stir well!

Source: Potato Leek Soup from –