unnamedThis recipe is a Wolff’s favorite! Tip: Freeze leftover soup for an easy weeknight meal later on.


Leek Soup With Potato and Tomato

  • Author: Wolff's
  • Category: Soup


  • 3 leeks (bulbs only—the white part)
  • 6 plum (“Roma”) tomatoes (chopped)
  • 4 medium potatoes (diced)
  • 7 cups vegetable broth 
  • 2 tbsp. butter
  • 1 tsp. salt
  • ½ tsp. dried tarragon
  • ¼ tsp. cayenne pepper
  • 1 tsp. lemon juice
  • ½ cup heavy cream


  1. Cut leeks in half lengthwise and clean thoroughly
  2. Chop leeks into thin half-moons
  3. Sauté leeks on medium heat in butter until soft (about 6 mins.)
  4. Add tomatoes (with juice) and simmer 10 minutes, stirring frequently
  5. Add broth, potatoes, salt, cayenne pepper and tarragon. Let simmer until potatoes are soft (about 20 mins.)
  6. Use a hand blender and puree while slowly adding in the cream and lemon juice.
  7. (NOTE: if you do not have a hand blender, just let soup cool for about a ½ hour and puree in a blender. This may need to be done in batches.)
  8. If you wish, serve with croutons on top for added texture. ENJOY!

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