Umami Recipes
Umami Recipes


Golden Leek and Potato Soup

6 servings


1 hour 15 minutes

total time


2 1/2 pounds leeks, white and light green part only

2 bay leaves

4 large sprigs fresh thyme

4 large sprigs fresh sage

4 large sprigs parsley, and chopped leaves for garnish

1 large handful celery leaves (optional)

4 tablespoons unsalted butter or extra-virgin olive oil

2 garlic cloves, peeled and very thinly sliced

8 cups vegetable stock or water

1 tablespoon kosher salt, more to taste

1 teaspoon black pepper, more to taste

1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced

Heavy cream, for serving (optional)


Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.

Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.

Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.

Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.


Serving Size




Total Fat

11 g

Saturated Fat

7 g

Unsaturated Fat

4 g

Trans Fat

0 g




1040 mg

Total Carbohydrate

56 g

Dietary Fiber

10 g

Total Sugars

9 g


7 g

6 servings


1 hour 15 minutes

total time
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