Potato Leek Soup I

Potato Leek Soup I

174
JJOHN32 15

"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

  • Prep

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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)...