Print This Post Print This Post Country Potato & Leek Soup
Looking for a fabulous soup? One that is hearty, a bit rustic, totally satisfying, easy on the budget and, packed with flavor.
I created this one and it’s always a success. Using white or red skinned potatoes makes this quick and packed with nutrition too. 
The leeks give a wonderfully sweet garlic savor, that combine with the other seasonings to make a fabulous soup like no other!
I’ll show you how to make this easily for tonight’s dinner. Toss in some french bread and you’ll have a total winner!

Country Style Potato & Leek Soup

1 med. – large onion, diced
3-4 leeks
1/2 cup butter (1 stick)
2 ½ – 3 lbs. red skinned potatoes
1 ½ cup water
1 Tbl. chicken bouillon
1 Tbl. balsamic vinegar
1 Tbl. rice vinegar
1/2 tsp. smoked paprika 
2 cans evaporated milk
2 Tbl. sugar  
Just in case you haven’t purchased leeks before, this is what they look like
Country potato and leek soup

In a large pot, place the potatoes and add enough water to cover by 3-4 inches.
Country potato and leek soup
Bring to a boil and cook until a toothpick inserted gives a slight resistance.
Country potato and leek soup
Drain and set aside.Country potato and leek soup
Chop the ends off the leeks and into the green. Country potato and leek soup
Cut lengthwise. Country potato and leek soup
Cut lengthwise again and slice thin.
Country potato and leek soup

Place the sliced leeks in mesh or colander with small holes and wash well as dirt hides in the leaves.
Tap a few times to drain.
Country potato and leek soup
Chop the onion into small pieces.
In the large pot which has been rinsed out, melt the butter and add in the chopped onion and leeks.
Country potato and leek soup
Sauté for about 5 minutes.
Meanwhile, rough chop the potatoes into a little larger than bite sized pieces and set aside.
Add in the 2 Tbl. sugar and cook, stirring frequently for another 3 minutes to caramelize.
Country potato and leek soup

To your sauted mixture, add in the water, bouillon, balsamic vinegar, rice vinegar, smoked paprika, both cans of evaporated milk
Add in the potatoes LAST.
Country potato and leek soup
 Heat through.

Copyright Carrie Groneman, A Mother’s Shadow, 2015.
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  • Diane Roark says:

    I have never had anything like this Country Potato & Leek Soup. I have never really cooked with vinegars besides adding a little to my pie crust. Vinegar is a secret ingredient in a lot of things I think. I would love to try this. It sounds really yummy with the smoked paprika plus all the other ingredients.
    Thanks for sharing this hearty potato soup.
    Diane Roark

  • I have never had leeks believe it or not, but I do love potatoes, so may have to finally try leeks in order to try your delicious sounding recipe here. Thanks for sharing, Carrie 😉

  • Going to have to try this. One week we got leeks in our produce box (we were doing a co-op thing)…husband and I stared at them. Nibbled them a little. And tossed them because I had NO IDEA what to do with them. However, having given up in defeat once, I think I would like to conquer leeks!
    p.s. Saw you as a co-host via “Wonderful Wednesday Blog Hop” on Recipes for our Daily Bread. Planning on going to pin this & check out your Pinterest page right now!

  • Ooooooo! This looks super yummy! I love the taste of leeks, but I am not super fond of the stringy texture, but I have never cut them as small as you are here. I think it would cut down on the stringy-ness. Thanks for sharing at the Homestead Blog Hop this week!

  • Jess says:

    This sounds delicious! I’ve pinned it! 🙂
    Thanks for joining the Link Up this week!

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