Potato Leek Soup I166 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“A rich potato soup with NO milk or cream. Garnish with fresh parsley.” - by JJOHN32
Original recipe yields 8 servings
- Cook potatoes in chicken stock until soft. Set aside, do not drain.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 369 cal
- 12.9 g
- 53.7 g
Based on a 2,000 calorie diet
Reviews (166)Rate This Recipe
"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..." See more a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!!"
"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..." See more a little bit of butter to cut some of the fat in the recipe."
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