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


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cabbage head
2 large
1 pt
sour cream
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


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