Some recipes for potato and leek soup include a light version from Epicurious and a creamy version from Food Network. Common ingredients for potato and leek soup include stock, herbs, seasonings and dairy products such as butter or cream in addition to potatoes and leeks.
Follow the potato and leek soup recipe from Epicurious by thinly slicing 3 large leeks and dicing 2 large russet potatoes. Sweat the leeks in 3 tablespoons of butter in a covered saucepan over medium heat for approximately 10 minutes. Add the potatoes, and cook them for another 10 minutes, stirring frequently. Pour in 4 1/2 cups of chicken stock, and bring the mixture to boil. Lower the heat, and cover the saucepan. Let the mixture simmer for approximately 30 minutes to thoroughly soften the leeks and potatoes. Blend the soup, and warm it up again in the saucepan. Add salt and pepper to taste. Top individual servings with a sprinkling of chopped chives.
Prepare a potato and leek soup according to the Food Network's recipe by dicing 6 russet potatoes, slicing 4 leeks and chopping 3 stalks of celery. Combine the vegetables with 1 bay leaf, 1 1/2 teaspoons of chopped thyme and 8 cups of chicken stock in a pot. Season with salt and pepper. Boil the mixture for approximately 20 minutes or until the potatoes are tender. Discard the bay leaf, and puree the soup. Gently cook the soup with 1 cup of heavy cream for another 20 minutes or until it thickens.