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3394 Brown Island Rd S
Salem, OR, 97302
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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Potato Leek Soup

Jacob Bailey

There are about as many recipes for the classic potato leek soup as there are for Butternut squash is a very simple version



  • white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1 pound boiling, potatoes
  • 2 tablespoons minced fresh parsley leaves


    In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.