Serves 3-4

  • 2 TB butter or olive oil
  • 2lbs Yukon gold potatoes
  • 4 leeks
  • 4-5 cloves garlic
  • 1 tsp thyme
  • 4 cups chicken broth
  • 1 1/2 cups water
  • 1/3 cup white wine (optional)
  • Handful chopped Italian parsley
  • Salt and pepper to taste
  • Optional additions: button mushrooms and artichoke hearts


  1. Chop leeks and add olive oil or butter to pan. Turn the heat to medium. Add leeks and sauté for 5 minutes.Mince garlic and add to leeks. Sauté for 3 minutes more.
  2. Washand scrub potatoes and cut into bite size wedges while leeks and garlic cook. Add chicken broth, water, wine, thyme and potatoes. Bring to a boil and simmer for 20 minutes covered.
  3. Use an immersion blender or regular blender and puree half of the soup. Add salt and pepper to taste, and chopped parsley.
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