Potato Leek Soup

Bowl of potato leek soup with two slices of a baguette on the side


  • 1 tablespoon COLAVITA
    olive oil
  • 1 leek, outer sheath removed, sliced into rounds the size of a quarter (Use mostly the white section of the leek.)
  • 4 to 5 medium potatoes, chopped
  • 4 to 5 cups good water
  • ½ vegetable bouillon cube, crumbled
  • ½ cup milk (optional)
  • freshly ground pepper


Gently heat olive oil in soup pot. Add leek slices. Cook until lightly browned. Add potatoes and water. Simmer for about five minutes. Add bouillon cube. Cook soup mixture until potatoes are soft but not mushy. Add milk if desired. Blend soup in blender or food processor. Season with freshly ground pepper. Garnish with slices of the green section of the leek. Serve with crusty bread.

Serves 3 to 4