Potato Leek Soup-Cooking with Dorie

Great Beginnings for Dorie’s Potato Leek Soup

What great soup for a chilly spring evening easy dinner and goes well with a great salad, a loaf of warm French bread, warm brie cheese, and a little pot of peppercorn/pistachio paté. A favorite Pinot Gris Wine goes well with all of the goodies especially sitting in front of a fire table to warm us up.

Lucky me I found all of the necessary ingredients plus a remaining piece of fennel bulb that I thinly sliced to add to the leeks, garlic and onion blend. One swap out that I decided on was to use half the amount of milk and add heavy cream in its place for a bit of a richer taste. I did go with minced parsley, gruyere, and a sprinkling of “a million little croutons, Alison Roman style…


  • 2 Tbsp unsalted butter 
  • 1 large onion, preferably Spanish, chopped
  • 2 garlic cloves, split, germ removed, and thinly sliced
  • Salt and freshly ground white pepper
  • 3 leeks, white and light-green parts only, split lengthwise, washed and thinly sliced
  • 1 large Idaho (russet) potato, peeled and cubed
  • 6 thyme sprigs
  • 2 fresh sage leaves (optional)
  • 4 cups chicken broth (or water)
  • 3 cups whole milk (or water)**
  • Optional toppings 
  • Minced fresh parsley, sage, tarragon, or marjoram, or a combination
  • Snipped fresh chives
  • Grated Parmesan or Gruyère
  • Croutons
  • Truffle oil


  • Melt butter in Dutch oven or soup pot over low heat. Add onion and garlic and stir until they glisten with butter, then season with salt and white pepper, cover, and cook for about 10 minutes, until onion is soft but not colored.
  • Add remaining ingredients, along with a little more salt, increase heat, and bring to a boil. As soon as soup bubbles, turn heat to low, mostly cover pot, and simmer gently for 30 to 40 minutes, or until all vegetables are mashably soft. Taste soup and season generously with salt and white pepper.
  • You’ve got many choices now: You can ladle soup into warmed bowls and serve as is, mash vegetables lightly with the back of a spoon, or purée soup through a food mill (my first choice — you’ll get a more interesting texture) or with a blender — regular or immersion — or food processor. If desired, garnish with topping of your choice.