Simple and Delicious Potato Leek Soup

I’ve always loved potatoes.  Not sure how that love manifested, but I’ve loved them forever and in all of their many forms. From mashed, baked, broiled, pan fried, roasted, deep-fried, boiled, barbecued etc. (the list continues…). All that love, and yet, I’d never made them into a soup.  Now, I have always liked potato leek soup, and will order it frequently when out at restaurants, but still never sat down and figured it out for myself!  2015 is my year to figure out how to make things I’ve always wanted to, but never did.  So here goes!


  • 1 medium onion (chopped)
  • 1 tbsp butter
  • 3 leeks (the more white, the better)
  • 4 medium potatoes (any colour, I used red), peeled and sliced
  • 3 1/2 c. chicken broth (make your own, or cheat and use Campbell’s in the tetra pack)
  • 1 c. milk (I used 1%)
  • salt & pepper


  1. Place butter and chopped onion in a large pot over medium-low heat and slowly soften the onions (without burning them).
  2. Once soft, add your leeks. Using only the white part of the leek all the way up the stalk. Be sure to rinse them well once cut as I find they can be quite dirty sometimes. See photo for how much to cut into the leek. Continue stirring and cooking the leeks with the onions.
  3. After a few minutes add the sliced potatoes, broth, and a few quick shakes of salt and pepper.
  4. Bring to a boil, and let simmer for 25-30 minutes. Keep stirring occasionally.
  5. Once the potatoes are soft, take the pot off the heat and let sit for a few minutes.
  6. Using an immersion blender, delicately blend the ingredients while still in the pot.  How much you blend is up to you.  I like a few chunks of potato left in my soup, so I don’t blend it completely. But again, totally up to you. 🙂
  7. Add the milk and stir through.
  8. Add more salt and/or pepper to taste (I used a low salt broth, so I found mine needed a bit more salt when done).

You can serve right away, or put in containers for lunches etc.  I put a few freezer-safe containers in the freezer too.




Famous Potato Wedges

No surprise, I make some absolutely delicious potato wedges. I mean everything I make is awesome….! I make them at least once a week and they pair well with almost any other dinner item. We’ve eaten them with steak, chicken, fish etc.
Because they are baked in the oven with minimal oil they aren’t as bad as French fries either. Hurray!

(Note: I can’t believe I’m sharing my secrets with the world!). 😉
You’ll need:
Two-three med/large red potatoes (serves 2 people)
Sea salt
Seasoning salt
Mrs dash original
Garlic and red pepper shaker from club house
Garlic powder
Parmesan or Romano cheese (grated)

Preheat oven to 425
Wash potatoes
Cut potato in half, turn on their flat side
Cut in thin slivers ( see photo) this is key, if the slices are too thick they will take longer to cook and won’t get as crispy. Crispy=yummy!


Dump the wedges in a big bowl and pour about 2 tablespoons of EVOO (enough just to coat the potato wedges). Then shake as much garlic powder, salt, seasonings etc as you want. The more the better. Add the cheese too (I leave it out for those that are lactose intolerant). Feel free to experiment as well! Next get your hands in there and start gently mixing the ingredients.
Once all the potatoes are coated get out a cookie sheet, cover with tin foil and spray with that aerosol oil, I find it’s easier to get off later, and I use tin foil cause it makes for less cleaning!

Pour the potatoes on the cookie sheet and level off so they are not overlapping too much.

Bake for about ten minutes, then take the tray out and gently flip the potatoes. Put back in for another ten minutes and so on til cooked through.
I also like the broil them for about two minutes at the end cause it helps them crisp up. Yum.
Gently pull them off the tin foil and enjoy.
Sooo delicious! I promise you won’t regret making them.
Let me know if you tried any different seasonings and came up with something amazing. I’m always looking for new ideas!