Creamy Potato Leek Soup the Way Grandma Made in the ’40s

Back in the ’40s, food had to stretch. Grandma didn’t have the luxury of wasting ingredients or making fussy meals.

This potato leek soup was warm, creamy, and filling—all without fancy ingredients. Let’s bring it back.

History

During the 1940s, rationing changed the way Americans cooked. Cream, butter, and meat were either expensive or hard to get.

Vegetables like potatoes and leeks became staples. They were cheap, easy to grow, and perfect for soups.

Women like Grandma made hearty meals from scratch, often in one pot. This soup was common in rural kitchens and working-class homes. It filled bellies without breaking the bank.

Equipments

• Large soup pot or Dutch oven (This one is gorgeous)
• Cutting board (My favorite cutting board set)
• Sharp knife (Chefs envy this knife set)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Blender (or potato masher if staying true to the 1940s version)
• Ladle (This wooden ladle is great)

Ingredients

• 3 large potatoes (Russet or Yukon Gold), peeled and chopped
• 2 leeks, cleaned and sliced thin (white and light green parts only)
• 1 tablespoon butter or oil
• 4 cups vegetable broth (or water with bouillon)
• 1 cup unsweetened plant milk or evaporated milk
• Salt to taste
• Pepper to taste
• Optional: Pinch of thyme or a bay leaf

Instructions

Step 1: Prep the Veggies

Peel and chop the potatoes into small chunks. Clean the leeks well—dirt hides inside. Slice them thin.

Keep everything ready before starting to cook. Wartime kitchens didn’t have time for chaos.

Step 2: Sauté the Leeks

In your soup pot, melt the butter over medium heat. Add the sliced leeks and stir for about 5 minutes.

Let them soften and get a bit of color. This step brings out that sweet, oniony flavor.

Step 3: Add Potatoes and Broth

Dump in the chopped potatoes. Pour in the broth until everything’s just covered.

If you’re using herbs, add them now. Bring the pot to a boil.

Step 4: Simmer Until Tender

Lower the heat to a gentle simmer. Cover and let it cook for 20 minutes, or until the potatoes are soft.

You should be able to mash one with the back of a spoon.

Step 5: Blend or Mash

Take the pot off the heat. Use a blender (or immersion blender) to puree the soup until creamy.

No blender? Use a potato masher and go rustic. That’s how Grandma probably did it.

Step 6: Add Milk and Season

Stir in your milk. Don’t boil it—just warm it through. Add salt and pepper to taste.

Let it sit a few minutes so the flavors meld.

Special Notes

• This soup gets thicker as it sits. Add a splash of water when reheating.
• No leeks? Try yellow onions.
• Grandma sometimes added leftover cooked carrots or celery if they were around.

Nutrition

Per Serving (1 Bowl):

• Calories: ~220
• Carbs: 35g
• Protein: 4g
• Fat: 7g
• Fiber: 4g
• Sugar: 3g
• Sodium: depends on broth used