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Leek & Potato Soup

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

This is one of the most satisfying soups, made from two of the most humble ingredients! It is delicious served cold in the summer - and then it is called Vichysoisse.

 1 lb leeks (about 3 medium leeks)
 3 Tbsp butter
 1 cooking onion diced
 1 rib celery finely sliced
 2 large Yukon gold potatoes, peeled and diced
 3 cups water or chicken stock
 2 cups milk (3%) or cream (35%)
 chopped chives for garnish
1

Trim the coarse green portion of the leeks and discard. Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.

2

In a stock pot, melt the butter over medium-high heat. Cook the leeks, onion and celery about 5 minutes until soft.

3

Add the potatoes and water (or stock). Bring to a boil. Reduce heat to a simmer and cook about 25 minutes or until the potatoes are soft.

4

Add the milk (or cream) and return to a bare simmer. Season with salt and white pepper to taste. (You can puree the soup with an immersion blender at this stage if you wish or pass it through a food mill.)

5

Ladle into bowls and garnish with chives.

Nutrition Facts

Servings 0