St. John’s Meadows Soup Making Class

Residents cutting potatoes for the soup.

This morning residents at St. John’s Meadows’ Hawthorne community assisted Shelley Stout, Community Life Specialist in a homemade soup making class. Shelley’s own recipe for potato and leek soup is a simple, yet fragrant recipe. The wafting aroma of leeks cooking in white wine and butter made our mouths water! Residents helped to wash, chop, and saute leeks as well as peel and dice potatoes. As the soup simmered we shared laughs and stories about our own tried and true recipes. See our recipe for potato and leek soup below. To find more recipes from all of our communities check out our Pinterest boards here.



  • 2 leek stalks
  • 1/2 cup of white cooking wine
  • 2 cartons of chicken broth
  • 1/2 stick of butter
  • 6-8 white potatoes
  • 1/2 cup heavy cream


  • Wash and chop leeks into small diced pieces
  • While chopping, heat soup pan over medium heat and warm the butter
  • Once chopped, let leeks simmer in butter for 20 minutes
  • Peel and dice potatoes into small chunks
  • Add the white cooking wine to the leeks and butter
  • Let simmer together for another 10 minutes
  • Once fully sauted, add the chicken broth and potatoes
  • Let the soup simmer for 2 hours on medium/low heat
  • Add heavy cream to the soup to thicken it and serve
The leeks sauteing in butter and white wine.


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