Potato Leek Soup

Photos: Jaymi Heimbuch

This recipe was created exclusively to pair with the 2009 Priscus from AmByth Estate. A Rhône blend, the wine is 44 percent Grenache Blanc, 25 percent Viognier, 17 percent Roussanne and 12 percent Marsanne. It's crisp and very complex for a white wine, with minerals and rind without any bitterness. This soup — almost a chowder — is so comfy, yet the 2009 Priscus is crisp and filled with sunshine.potatoes and leeks

Prep time: 5 minutes  

Total time: 1 hour 45 minutes  

Simple Potato Leek Soup


  • 2 large leeks
  • 10 cups water
  • 2 tablespoons white vinegar
  • 1 tablespoon unsalted butter
  • 2 pounds yukon gold potatoes, cubed
  • 5 cups vegetable broth
  • 1 teaspoon minced fresh dill
  • 1/4 teaspoon white pepper
  • 1/4 cup dry white wine
  • 1/4 cup whipping cream, optional
Cooking directions
  1. Remove the leeks' root and tough outer skin; halve lengthwise.
  2. Soak in 2 cups of water with 2 tablespoons of white vinegar for 30 minutes.leek
  3. Rinse well and chop.
  4. Melt butter in a large stock pot over a medium-high heat.
  5. Add chopped leeks, cook till softened.
  6. Add the remaining ingredients.
  7. Simmer over a medium-low heat until the potatoes fall apart (about 1 hour).
  8. Remove from heat.
  9. Using an immersion blender, puree to desired thickness.potato leek soup

This story was originally written for Treehugger. Copyright 2011.

Recipe: Simple Potato Leek Soup
This soup, which is almost a chowder, just screams comfy. Pair it with the perfect wine — maybe a Rhone blend like the one we used.