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Rate this recipe 3.8/5 (51 Votes)


  • 2 tbsp butter
  • 6 medium potatoes diced (3 russets / 3 yukon gold)
  • 3 large leeks
  • washed & sliced thinly
  • 2 cups vegetable or chicken stock
  • 1 cup water
  • 2 cups milk
  • 1-2 tbsp lemon juice
  • Salt & pepper to taste
  • 1/2 cup cream


Level of difficulty Easy
Cost Budget Friendly


Step 1

In a large pot or dutch oven, melt the butter and saute the potatoes & onions until softened.

Step 2

Add the chicken or vegetable stock and water and bring to a boil.

Step 3

Turn down and simmer until vegetables are cooked (about 15 minutes).

Step 4

Remove from heat and with an immersion blender, puree half the mixture.

Step 5

Gradually stir in the milk, lemon juice, salt & pepper and return to heat stirring often until hot & ready to serve.


This soup freezes well. Makes a great side dish or starter on a cold day.

The mix of white / yellow flesh potatoes add a splash of colour.

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