Potato Leek Soup with Lemon and Parsley

Potato leek soup gets a bad reputation for being thick and stodgy; this one is bright and lemony and perfect when the days are still warm but the nights are cool.

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3 leeks, cleaned and sliced into rings
3 cloves garlic, minced
2 lbs potatoes, any variety, cut into a medium dice
8 cups stock or water
2 lemons
1 bunch parsley, roughly chopped
1/2 cup olive oil


  1. In a large pot, heat a glug of olive oil and sweat the leeks and garlic with a big pinch of salt and black pepper over low heat until soft
  2. Add the potatoes and stock
  3. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender
  4. Taste and adjust the seasoning as desired
  5. In a separate bowl, combine the lemon zest, juice, chopped parsley, and olive oil
  6. Divvy the soup between bowls and top with a hearty spoonful of the parsley-lemon mixture