Photo: Thinkstock/wmaster890

This recipe appeared with “Savor: Leeks” in the September/October 2017 issue of Food & Nutrition Magazine.

Servings: 9
Serving size: 1 cup (230 grams)
Prep time: 30 minutes
Cooking time: 35 minutes


  • 8 small russet potatoes
  • 6 leeks, white and light green parts only
  • 4 cups (950 milliliters) unsalted chicken stock
  • 1 dried whole bay leaf
  • 2½ tablespoons grated Parmesan cheese
  • 1 cup (240 milliliters) half-and-half
  • ¼ teaspoon ground sage
  • ½ teaspoon fine salt


  1. Wash and peel potatoes.
  2. Make 2 cross-sectional cuts lengthwise down the leeks, then wash them.
  3. Dice leeks into 1-inch pieces and add them with potatoes, chicken stock and bay leaf to a large pot.
  4. Bring to a boil, then reduce heat to simmer and cover. Let simmer for 30 to 35 minutes, until potatoes are very tender.
  5. Remove pot from heat and let sit for 3 to 5 minutes.
  6. Working in batches, use a high-powered blender or immersion blender to blend ingredients.
  7. Return blended ingredients to pot, add cheese, half-and-half, sage and salt.
  8. Stir to combine and serve warm.

Nutrition per serving: CALORIES 202; TOTAL FAT 4g; SAT. FAT 2g; CHOL. 11mg; SODIUM 227mg; CARB. 37g; FIBER 3g; SUGARS 5g; PROTEIN 7g; POTASSIUM 649mg; PHOSPHORUS 140mg

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Kelli Shallal
Kelli Shallal, MPH, RD, is a Phoenix-based registered dietitian, personal trainer, nutrition counselor and communications specialist. Read her blog, and connect with her on Facebook, Twitter, Pinterest and Instagram.