Potato Leek Soup I

Potato Leek Soup I

174
JJOHN32 18

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

Ingredients

1 h servings 369 cals
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Original recipe yields 8 servings

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Nutrition

  • 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.
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Reviews

174
  1. 238 Ratings

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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...

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 instea...

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

To me this is what Potato Leek soup should taste like. I use the entire leek though and I cooked everything in one pot. When the potatoes were done, I blended the whole thing in the blender. ...

Wow!!!!!! Delicious soup. This was SSSSOOOOO easy to make and was just heavenly to eat with a crust bread salad and glass of white wine. I did have to use 1 extra can of broth to thin it out. I ...

Comfort food at it's best. I added an extra leek and needed to add extra broth to thin it out a bit. I also added garlic when cooking the leeks. I used a hand mixer to puree the potatoes right i...

It was very good, however it was VERY thick! I will try to make it again, using more broth, less potatoes & more leeks. But still a very good base to start from!

This soup was really good! I substituted olive oil for about 1/2 the butter. It was still great!

What a lovely, mellow, creamy, delicious soup! I cut the recipe in half and it was very easy to make. I used a hand mixer to puree the potatoes, and added the cooked leeks to the original pot of...