Potato Leek Soup with Toasted Onion Herb

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potato leek soup toasted onion herb victoria gourmet recipe


Indulge yourself in a true comfort food classic. This easy recipe is an ideal meal for chilly day. A spoonful of tangy and luscious crème fraîche transforms this dish from ordinary to extraordinary, but sour cream or Greek yogurt are good substitutes. And I like a few dashes of hot sauce. 


2 tablespoons Toasted Onion Herb
2 tablespoons unsalted butter
1 bay leaf
1 pound Yukon gold potatoes, peeled and cut into 1/2 inch pieces
3 large leeks, cleaned and cut into 1/2 inch slices
6 cups vegetable stock
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1/3 cup parsley, chopped
1/2 cup crème fraîche, optional but suggested
Hot sauce, optional

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
50 minutes
Total Time: 
1 hour
Serving size: 


1. Heat the butter in a large (6-plus quart) stockpot or Dutch oven over medium heat. Stir in the leeks, Toasted Onion Herb seasoning and bay leaf. Sauté for 3 minutes.
2. Add in the potato. Cook, stirring occasionally, until the leeks and potatoes have begun to soften and brown slightly, about 5 to 8 minutes.
3. Pour in the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes uncovered, or until the vegetables are very tender.
4. Remove ½ of the potato-leek mixture and set aside.
5. Using an immersion blender, blend the remaining potato leek mixture until smooth. (If you prefer velvety soup, blend the entire mixture).
6. Add in the reserved potato leek mixture, heavy cream and lemon juice.
7. Ladle into bowls, and garnish with parsley. Top with crème fraîche and a dash of your favorite hot sauce.


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Recipe Tip:
To clean leeks, cut them lengthwise starting ½ inch from the root to the tip.