Potato and Leek Soup

by Editorial Staff

Fragrant, delicate, well, very tasty soup! Especially if you cook it from young potatoes … Read the recipe, get inspired and cook soon!

Summary

Cook Time	45 mins
Total Time	45 mins
Course	Soup
Servings (Default: 4)

Ingredients

Instructions

First, rinse the onion well under running water to get rid of any dirt. Cut off the green part and discard it.
Cut the light part of the onion into thin half rings or rings.
Melt the butter in a saucepan, add the onion and fry for about 10 minutes over medium heat.
Finely chop the potatoes and put them in a saucepan, pour in the broth.
Add bay leaves, marjoram, thyme, and a teaspoon of salt, bring to a boil and simmer over low heat for about 20 minutes.
After the required time, remove the bay leaf and use an immersion blender to add the desired consistency to the soup.
Add chopped herbs to the pan, salt and spices to taste, cook for a couple of minutes and turn off. Serve the soup right away.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.