potato leek soup recipe


  1. 6 Yukon potatoes
  2. 2 large leeks
  3. 1 shallot
  4. 3 cloves of garlic
  5. 1 T olive oil
  6. 2 C vegetable stock
  7. 1/2 tsp salt
  8. 1/4 tsp white pepper
  9. 1 C water
  10. 1 C + 1/2 C heavy cream
  11. 2.75 oz Shawnee Mills Peppered Country Gravy
  12. 1 T chopped chives

15 minutes

This hearty soup is what we like to call “gourmet country-chic.” This means it’s perfect for either white tablecloths or wooden table tops. It’s light, but filling at the same time and packed with flavor.


  1. Peel Yukon Potatoes, cut into cubes, and set aside 
  2. After cleaning the leeks thoroughly, thinly slice the leeks and add to a large saucepan with olive oil, heat for 2-3 minutes over medium heat
  3. Next, add shallot and garlic to the large saucepan and saute for 5 minutes 
  4. Pour vegetable stock into the large saucepan, add potatoes, stir and cover for 10 minutes or until potatoes soften 
  5. Remove contents of large saucepan and pour into food processor blending on high until smooth 
  6. In a new large saucepan over low heat, add water, 1C heavy cream, and Shawnee Mills Peppered Country Gravy and whisk until thicken 
  7. Pour blended vegetables from the food processor into the large saucepan, adding salt, white pepper, and ½ C heavy cream, whisk and cover on low heat for 10 minutes 
  8. Top with chopped chives

Cool and serve 

Prep Time: 15 minutes 

Cook Time: 25 minutes