Potato Leek Soup I

Potato Leek Soup I

174
JJOHN32 13

"A rich potato soup with NO milk or cream. Garnish with fresh parsley."

Ingredients 1 h {{adjustedServings}} servings 369 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
  2. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
  3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
  4. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
Tips & Tricks
Baked Potato Soup I

This soup combines potatoes with bacon, cheese, and the works.

Roasted Cauliflower and Leek Soup

Creamy soup that will fill you and warm you up on a chilly day.

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Reviews 174

  1. 238 Ratings

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Love2Cook
11/9/2006

This recipe was a really great start! I only put 2lbs of potatoes, added a carrot, stalk of celery, a parsnip and let it boil. When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!!

VLADTHEGLAD
9/27/2003

The soup was delightful! I did use a Hand mixer instead of the food processor. This cut the amount of prep time. I also cut the amount of butter used for sauteeing the leeks. Use stock instead with a little bit of butter to cut some of the fat in the recipe.

BGRENN
1/4/2004

Recipe turned out great. I substituted Vegetable broth (I am a vegetarian)...