This is the simplest potato and leek soup, a recipe that strikes me as medieval. It’s perfect for a hot summer day.

Makes: 4 servings
Time: 30 minutes


  • 2 tablespoons butter in a large pot

  • 3 peeled and cubed potatoes

  • 3 trimmed and chopped leeks

  • 4 cups stock

  • Chopped chives

  • ½ cup or more cream


1. Melt 2 tablespoons butter in a large pot.

2. Add the potatoes and leeks.

3. Cook for about 3 minutes, stirring, until softened.

4. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.

5. Purée, then let cool. Stir in 1/2 cup or more cream before serving.

6. Garnish with chopped chives.

Recipe from How to Cook Everything