creamy leek & potato soup

★★★★★ 1 Review
TheChefsDaughter avatar
By Dawn Tanner
from Norwalk, CT

This is a big favorite of husband and son!

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 1 Hr

Ingredients For creamy leek & potato soup

  • 2 bunch
    fresh leeks, washed
  • 2 c
    potatoes, cut into 1 " cubes (peeled)
  • 8 c
    beef stock
  • 2 stick
    butter, salted
  • 1 qt
    heavy cream
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 4-6 Tbsp
    all purpose flour
  • GARNISH
  • 1 sprig
    fresh parsley
  • 1 dash
    paprika, sweet mild
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How To Make creamy leek & potato soup

  • 1
    Take your cleaned leeks and slice of the hairy roots at the bottom and discard the roots. Slice into 1/2" medallions going slightly into the green leaves for added color and flavor.
  • 2
    In a deep skillet, slowly melt your butter until liquid. Add your leeks a handful at a time and saute until leeks are soft and mostly translucent. Sprinkle with salt and pepper and mix thoroughly.
  • 3
    Slowly add your flour, one tablespoon at a time, mixing until your leeks and flour form a thick pasty mixture. Remove from heat,.
  • 4
    Pour your beef stock into a 5 quart dutch oven and bring to a boil. Add your potatoes and cook until almost tender. Stir in your cream and bring it to a low boil. Reduce to a simmer and slowly add your leek mixture stirring continuously. Let it simmer on low until the leeks reach your desired level of softness and the soup reaches your desired consistency.
  • 5
    Serve in bowls with a sprinkle of paprika and sprig of fresh parsley.

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