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Potato Leek Soup I

Potato Leek Soup I

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
JJOHN32

JJOHN32

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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

Love2Cook
101

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
91

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
68

BGRENN

1/4/2004

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

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