Leek Potato Soup

Leek Potato Soup Recipe

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3 large
bunch of leeks
3 lb
garlic cloves
1 qt
milk, optional
1 qt
half and half, optional
1 pt
heavy cream, optional
3 c
chicken stock, clear
3 c

How to Make Leek Potato Soup


  • 1Peel the potatoes in advance and keep them submerged under cold water to prevent discoloration.
  • 2Smash the garlic clusters on their sides to separate the cloves; cut off the large end of the cloves and crush the clove by laying the cloves on a flat surface, and pressing down on them under the side of the blade of a wide, bladed knife. Remove the peelings from the crushed cloves.
  • 3Inspect the leeks and remove any parts of the plants that are withered or discolored.
  • 4Chop the onions and coarsely chop the leeks, including the leaves.
  • 5Saute the leeks, onions, and garlic in peanut oil (may use corn oil or olive oil if preferred); saute until tender.
  • 6Set aside in a strainer to drain any excess oil.
  • 7Select a pot large enough to cook the potatoes with some room to spare for the soup.
  • 8Add 3 cups of chicken stock and 3 cups of water - Make sure the chicken stock is clear; containing no fat.
  • 9Cook the potatoes in the stock/water combination for 25 - 30 minutes, or until done.
  • 10Remove the potatoes and reduce heat under the pot, but keep the liquid hot.
  • 11Drain the potatoes and ensure the sauteed vegetables are drained.
  • 12Place potatoes and the drained vegetables in a food processor and blend on medium to high speed until smooth. Return the blended mixture to the liquid in the soup pot; stir well and increase heat.
  • 13Heat just to boiling - If the soup appears to be too thick at this stage slowly add a little more stock or water.
  • 14If desired add salt and pepper to taste.
  • 15The soup is ready to serve at this point, especially as low fat or a lite soup, but you can add milk or cream.
  • 16When the liquid reaches boiling point, add the milk or cream; stir.
  • 17(Milk produces a thinner soup than the cream - cream or half and half provides a full flavor with more body).
  • 18Heat to just below the boiling point - Be careful at this stage and do not boil after adding the milk or cream; too much heat at this time will cause the soup to stick to the pot and loose flavor.
  • 19Serve immediately with fresh baked bread or homemade croutons.
  • 20NOTE: The amounts of the ingredients are not critical to a successful soup.
  • 21TIP: For people without a large food processor: The potatoes can me prepared as if making mashed potatoes (with a mixer) but with just potatoes.
  • 22If the mixture becomes too dry, add water or milk while beating.
  • 23Blend the sauteed vegetables in the food processor and add to the beaten potatoes; blend until smooth before adding to the stock.

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About Leek Potato Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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