Potato Leek Rosemary Soup Recipe

Name: Potato Leek Rosemary Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter (used 1/2); 3 leeks, washed and thinly sliced; rosemary; 2 sticks celery; 1/2 cup flour; 2 1/2 cups hot water; 1/2 cup cream sherry; 2 large potatoes, peeled, thinly sliced and soaking in cold water; kosher salt; 2 tspns black peppercorns, cracked; 1 cup cream; 2 cups milk

Servings: persons

1/4 cup unsalted butter (used 1/2)
3 leeks, washed and thinly sliced
rosemary
2 sticks celery
1/2 cup flour
2 1/2 cups hot water
1/2 cup cream sherry
2 large potatoes, peeled, thinly sliced and soaking in cold water
kosher salt
2 tspns black peppercorns, cracked
1 cup cream
2 cups milk

1
1. Melt the butter in a soup pot. Add the leeks and stir well. Cover the pot and cook until leeks reduce in size and are very tender. Remove from the heat and let cool for about 5 minutes.
2
2. Add the flour and mix well to incorporate the flour with the butter. Add the hot water and sherry and whisk well to remove any lumps. Add the potatoes and 1 tablespoon salt and mix well. Return the pot to medium heat and cover. Let cook until the potato slices are tender.
3
3. Add the peppercorns, cream and milk to the soup. Mix well, reduce the heat to low and cover. Let the soup cook until it thickens slightly. Be careful with this soup. It can scorch and leave a burnt flavor. Keep the heat lower than you would normally. If you feel something sticking to the bottom of the pan, reduce the heat and gently ease the items up. If you find any burnt pieces while stirring the soup, pick them out and discard them. Remove from the heat and adjust the seasoning to taste.
4
4. Served with chopped green onions and pat of butter.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup unsalted butter (used 1/2), 3 leeks, washed and thinly sliced, rosemary, 2 sticks celery, and more.

Yes, Potato Leek Rosemary Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Leek Rosemary Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions