Real Recipes From Real Home Cooks ®

cream of leek and potato soup

Recipe by
LilithaV Rose Moran
Montreal, QC

I found this recipe on another site but varied a few of the ingrédients to make it my own and still turned out good.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For cream of leek and potato soup

  • 3
    leeks sliced and cleaned (white and tender green parts)
  • 3 c
    peeled potatoes(depends on size so amount will vary for you...you be the judge how much potatoes you want in soup)
  • 6 c
    water
  • 1 1/2 tsp
    salt
  • 1/2 c
    heavy cream
  • 1/3 c
    minced chives or parsley(can be spiced already or fresh)

How To Make cream of leek and potato soup

  • 1
    In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat.
  • 2
    Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender.
  • 3
    Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.(I personally like to use a laddle and scoop up soup, putting in a food processor then making it into pureé).
  • 4
    Whisk in the cream and reheat before serving. Top each serving with a sprinkling of fresh chives and/or parsley.

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