Skip navigation

potato leek soup

Recipe courtesy of Tom Mulzoff, Executive Chef at St. Charles Hospital

  • Yields: 8 portions
  • Serving size: 6 fl. oz.
  • Prep time: 60 minutes


  • 1 tsp Garlic, minced
  • 1 cups Onions, diced
  • 2 cups Leeks, sliced
  • 2 oz Butter, unsalted
  • 3 ¾ cup Water
  • ¾ cup Vegetable Stock, low sodium
  • 3 ½ tbsp Gluten Free Roux
  • 2 ½ cups Potatoes, peeled & sliced
  • 1/3 cup Heavy Cream
  • ¼ tsp Nutmeg


  1. Sauté garlic, onions and leeks in butter on medium heat in a soup pot until tender and translucent.
  2. Add water, vegetable base and roux, bring to a boil, whisking constantly until thickened and smooth.
  3. Add potatoes and reduce to a simmer, cook 40-50 minutes or until potatoes are tender.
  4. Puree with an immersion blender while adding cream and nutmeg.

Find New Recipes

browser error

Browser Error

Diagnosis: Our website no longer supports this web browser.

Treatment: Please use one of the following browsers for the best possible outcome.

  • edge web browser iconEdge
  • chrome web browser iconChrome
  • safari web browser iconSafari
  • firefox web browser iconFirefox