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Jersey Fresh Potato Leek Soup

Jersey Fresh Potato Leek Soup

Jersey Fresh Potato Leek Soup
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3 large Jersey Fresh potatoes, peeled and chopped
4 cups Jersey Fresh leeks (white and light green parts only from about 3 leeks), chopped
1 TB olive oil
1 clove garlic, minced
1 quart chicken or vegetable broth
1 cup half-and-half
2 tsp Kosher salt




  1. Heat oil in dutch oven or large pot over medium heat

  2. Add leeks and cook until soft, stirring often. Reserve 1/4 cup of leeks

  3. Add garlic to leeks and cook about 2 minutes

  4. Add broth and potatoes and cook, covered until potatoes are tender (about 10-15 minutes)

  5. Add half-and-half and salt

  6. Using a immersion blender, puree the soup to the consistency you prefer

  7. To serve, top with reserved leeks

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Jersey Fresh Potato Leek Soup
This is a QR Code
Scan here to get
this recipe on
your phone

3 large Jersey Fresh potatoes, peeled and chopped
4 cups Jersey Fresh leeks (white and light green parts only from about 3 leeks), chopped
1 TB olive oil
1 clove garlic, minced
1 quart chicken or vegetable broth
1 cup half-and-half
2 tsp Kosher salt




  1. Heat oil in dutch oven or large pot over medium heat

  2. Add leeks and cook until soft, stirring often. Reserve 1/4 cup of leeks

  3. Add garlic to leeks and cook about 2 minutes

  4. Add broth and potatoes and cook, covered until potatoes are tender (about 10-15 minutes)

  5. Add half-and-half and salt

  6. Using a immersion blender, puree the soup to the consistency you prefer

  7. To serve, top with reserved leeks

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