Leek and Potato Soup

Tamara Stimpson

This is a classic, hearty soup that's awesome for freezing or canning. Our wonderful chef Wendy uses this recipe in our farm kitchen!



1/4 cup unsalted butter

1 bunch of Cooper's baby leeks, washed thoroughly and chopped

1 small onion, finely chopped

4 cups 1" cubed potatoes

3 3/4 cups homemade stock (I use chicken)

salt and ground black pepper


  • Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
  • Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
  • Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
  • Serve hot with fresh crusty bread