Potato/Leek Soup

Potato/leek Soup Recipe

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Beverly Wendling


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 vote

as many as you want
5 Min
45 Min


  • 1
    cabbage head
  • 2 large
  • 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

Printable Recipe Card

About Potato/Leek Soup

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

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