Potato Leek Soup I

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 (166)

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98

Love2Cook

Nov. 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..." See more a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!!"

89

VLADTHEGLAD

Sep. 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..." See more a little bit of butter to cut some of the fat in the recipe."

68

BGRENN

Jan. 4, 2004

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