Leek and Potato Soup

Leek and potato soup

[donotprint]Mexico City’s weather is great. Yes, people down here complain about the “cold” when it gets to the upper 40s, but we are not buried in snow and just rarely we get to the freezing point. But still, we love our hot soups like in any other northern hemisphere country. We like soups so much that it doesn’t matter the time of the year, spring, summer, fall or winter, we eat them almost everyday.

My mom is a fan of Chef Thelma Morgan, a Mexican celebrity chef, and watches her show every day. She has gotten some great ideas for dishes from her show and she’s always talking about what Thelma did today, what she learned from her, the jokes she said… You get the picture. I’m not complaining. Chef Thelma looks like a great person and is very fun to watch. It was on her show that my mom got the recipe for this delicious soup. I must confess that I’ve never cooked with leeks before, but they paired deliciously with the potatoes and the roasted bell peppers for this course.[/donotprint]


Leek and potato cream
Makes about 6 servings

The ingredients:

  • 500 gr (1lb) potatoes, peeled and cut in small cubes
  • 1 leek, chopped (white and pale green parts only)
  • 2 TBSP olive oil
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • chicken broth as necessary
  • 2 cups sour cream
  • salt and pepper to taste
  • 1 red bell pepper, roasted, clean and julienned

The how-to:

  1. In a large pot fry onion, potatoes and leek until the potatoes are tender. Add the garlic just a minute or two before blending.
  2. Blend ingredients with a little bit of chicken broth and sour cream in batches if necessary. Return to pot.
  3. Add chicken broth to make the soup as thin as you like. Bring to a boil and reduce heat to low. Season to taste.
  4. Simmer for about 10 minutes. Serve and place red bell pepper on top.


Roasting bell peppers

¬°Buen provecho!

With this soup I’m participating in this month’s blog hop which theme is Your Favorite Soup Recipes. Learn more about how to participate in this event here.


  • Beautiful! That soup must taste so good.



  • What stood ut most for me is lovely photo of the leek. It reminds me of a cross section of a tree where you can see the individual rings. Beautiful Ben. Of course the soup is a bonus!

  • Gorgeous. I can have soup anytime of the year!

  • The buttery flavor of leeks is one of my absolute favorites! It's rare to pair a red bell pepper with this but it must add such a gorgeous flavor.

  • Ben, this is the prettiest leek & potato soup I've seen…right down to the garnish and bowl! That roasted red pepper also is a pleasant surprise.

  • Classic recipe, gorgeous photos, and an introduction to a new Mexican chef (well, new to me!)–another great post. Thank you, Ben.

  • This is a truly beautiful bowl of soup! I want some!

  • One of my favorite soup combinations. Leeks are such a great ingredient.

  • Ben I make this soup all the time. I like the addition of the pepper.

  • Hello, love your blog and this is a great recipe!

    Have you ever blog hopped before? We'd love it if you contributed this awesome soup recipe to our blog hop on favorite soups, it's a great way to get links back to your site. Really easy too and we're live until midnight tonight.

    You can check out our blog hop here: http://blog.recipelion.com/fabulous-food-friday-j


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