Potato-Leek Soup


  • 8 cups water
  • 3 cups chopped leeks (white and light green parts only)
  • 4 Yukon Gold potatoes, thinly sliced
  • 2 teaspoons sea salt, or to taste
  • 2 teaspoons freshly ground black pepper, or to taste
  • 1/2 cup 1 milk, or to taste (optional)
  • 10 drops hot sauce (such as Goya Salsa Picante), or to taste


Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.

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Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.