Recipe: Pureed Potato Soup

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I’m a sucker for cookbooks. Even today, with the availability of online recipes, if I see a good looking cookbook in the store, I will buy it. I have so many cookbooks, my one bookshelf has literally collapsed from the weight of the books! I recently pulled out my “One Pot of the Day” Cookbook by Kate McMillan for Williams Sonoma. It is a great book that gives you 365 different recipes – one for every day of the year!

I recently flipped open to the section for the month of March to get some new ideas and I found a delicious looking Potato-Leek Soup that I decided to adapt a bit to give a slightly thicker consistency. Because it has leeks in it (a member of the onion family!), my husband didn’t go near it – so I got to enjoy all of the smooth, warm goodness for myself!

Potato Soup Recipe - Pureed and Smooth


Pureed Potato Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Pureed Potato Soup


  • 2 lbs Yukon Gold Potatoes
  • 2 Leeks
  • 6 cups Chicken Broth
  • 1 tsp Salt
  • 1/2 cup Heavy Cream


  • Peel potatoes and cut into small cubes.
  • Chop the white roots off the end of your leeks and then chop the dark green tops off the top of your leeks. This will leave you with about 2 to 3 inches of the light green portion.
  • Cut the leeks in half lengthwise and then thinly chop.
  • Combine the broth, potatoes, leeks, and salt in a large pot in the stove.
  • Cook over medium heat for about 45 minutes (the leeks will cook down and the potatoes will become tender)
  • Puree the soup until it is smooth (you can use an immersion blender right in the pot, or transfer to a blender)
  • Stir in the cream.
  • Serve warm and enjoy!


Recipe adapted from "One Pot of the Day" by Kate McMillan for Williams Sonoma.

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xoxo, Food Marriage

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