I haven’t been having the best luck with leeks lately, but thought I would take one more stab at it.   Since we had a bit of a cold snap last week in Dallas (yay for highs in the 80s in July!), I decided I needed to make a creamy, hearty soup.   So, I found the nicest looking leeks I could find, and decided on a combination of potatoes and leeks.  This was delicious served with fresh thyme and a dollop of sour cream.




  • 4 Tbsp unsalted butter
  • 3 large leeks, white and pale green parts, rinsed, halved lengthwise, and thinly sliced
  • 3 green onions, tender green and white portions, chopped
  • a small handful of fresh thyme, leaves picked and chopped
  • 1 sprig fresh tarragon, leaves picked and chopped
  • 1 Tbsp cayenne pepper
  • 1 lb. of red potatoes, diced
  • 5 cups of chicken stock
  • salt and freshly ground pepper
  • sour cream for garnish


In a large heavy pot, melt 3 Tbso of the butter over medium-high heat.  Add the leeks and and the green onions and saute until the leeks are wilted, about 4 minutes.   Add the thyme, taragon, and cayenne pepper and stir for a second to incorporate.   Add the potatoes and stir for 1 minute to coat.

Add the stock to the pot and bring to a boil.  Reduce the heat to medium-low heat, cover, and simmer until the potatoes are very tender, about 25 minutes.  Remove from the heat.

With a stick blender or in a blender, puree about 2/3 of the soup.  Return to the pot and season with salt and pepper.

Ladle the soup into warmed bowls and garnish with a dollop of sour cream and sprinkle with thyme leaves.  Enjoy!