Real Recipes From Real Home Cooks ®

potato/leek soup

(1 rating)
Recipe by
Beverly Wendling
North Freedom, WI

With 6 kids and no money, this was a favorite. We grew the cabbage ourselves, and it made a great summer/fall dinner with a slice of home made beer bread, and a garden salad

(1 rating)
yield serving(s)
prep time 5 Min
cook time 45 Min

Ingredients For potato/leek soup

  • 1
    cabbage head
  • 2 lg
  • 1 pt
    sour cream
  • 4
    bacon strips, cooked crisp and crumbled
  • salt to taste
  • pepper to taste
  • 3 Tbsp
  • additional sour cream for presentation

How To Make potato/leek soup

  • 1
    Cut leeks lengthwise, rinse completely, (Use green portion as well as white) cut into approximately 1 inch pieces.
  • 2
    Peel potatos and cube in 1 inch pieces.
  • 3
    Place vegetables in pot and partially cover with cold water. Cover
  • 4
    Place on burner and bring to boil
  • 5
    Cook until very tender.
  • 6
    Remove from heat and do not drain
  • 7
    Pour all into food processer, and puree.
  • 8
    Remove from processer, placing back into cooking pot.
  • 9
    Add carton of sour cream, butter, salt and pepper to taste. Stir until smooth
  • 10
    Serve with an additional spoonful of sour cream and a generous sprinkle of crumbled bacon

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