Potato Leek Soup


I've never worked with leeks before and was really excited to take them for a spin. Leeks are normally used for mainly the white bulb portion and are similar looking to onions when thinly sliced and sauteed to a translucent color. I wanted a hearty soup that wasn't too fattening or rich so I found this recipe that didn't use any bacon or heavy cream. It turned out SO yummy and comforting without the fat. We really liked this soup and will definitely make it again. It was pretty easy too and we froze a bunch for a later date. Here is the recipe that I found on allrecipes.com!:


  • 5 pounds white potatoes, peeled and quartered
  • 6 cups chicken broth
  • 2 leeks, bulb only
  • 1/2 cup butter
  • 1/4 cup white wine
  • salt to taste
  • 1/4 teaspoon freshly ground white pepper


  1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
  2. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
  3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
  4. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley. 


Post a Comment