Yukon Potato Leek Soup



  • 1 TBS butter
  • 3 cups thinly sliced leeks (about 3 medium)
  • 6 cups “cubed” peeled Yukon potatoes (about 5-6 potatoes or 2/1/4 lbs)
  • 2 cups of water
  • ½ tsp of kosher salt
  • 2 (14-ounce) cans of vegetable broth
  • ½ tsp thyme
  • ¼ cup of whipping cream (or half & half for those who are counting calories)


  1. As always, go gather “EVERYTHING” and put on counter.
  2. Peel potatoes, open cans, clean and slice leeks

Now, melt butter in Dutch oven and add leeks.  Cook until tender but NOT brown…about 10 mins.

Add potatoes, water, salt and vegetable broth and bring to a boil, reduce heat and simmer uncovered for about 20 mins…until potatoes are tender.

Remove from heat and “partially” mash potatoes with a potato masher then stir in the cream.  Sprinkle with black pepper and serve with Cheddar Toasts.

Cheddar Toast

  • 8 (1/4 in thick) diagonally sliced baguette French bread
  • Cooking spray
  • ½ cup shredded sharp cheddar cheese
  • 1/8 tsp ground red pepper

Preheat oven to 375 degrees and place slices in a single layer on a baking sheet. Bake for 7 mins or until toasted.  Turn slices over, coat with cooking spray and sprinkle 1TBS of cheese over each slice.  Bake 5 mins until cheese melts then sprinkle with red pepper!!