Best Meaty Potato Leek Soup Recipes

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LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Steps:

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

HEARTY LEEK AND POTATO SOUP



Hearty Leek and Potato Soup image

This thick, flavorful soup is a winner in our home and makes a nice starter dish. -Rachel Taylor, Springfield, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

3 celery ribs, chopped
2 medium onions, chopped
3 medium leeks (white portion only), chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
6 garlic cloves, minced
2 tablespoons olive oil
4 medium potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1 cup water
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup fat-free milk
1/2 cup reduced-fat sour cream
2 green onions, chopped

Steps:

  • In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Provided by Lorraine

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

CREAMY POTATO LEEK SOUP II



Creamy Potato Leek Soup II image

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

Provided by ANABANANA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 5

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

Steps:

  • In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
  • When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g

EASY LEEK AND POTATO SOUP



Easy Leek and Potato Soup image

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Provided by tellytubby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
  • Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g

LEEK AND POTATO SOUP



Leek and Potato Soup image

Provided by Abigail Kirsch

Categories     Soup/Stew     Blender     Potato     Meat     Leek     Fall     Kosher     Dill     Simmer

Yield Makes 12 servings

Number Of Ingredients 11

8 leeks, white part only, washed and medium juilenned
4 tablespoons salted butter or margarine
5 medium cloves garlic, finely minced
3 quarts chicken broth, homemade or low-sodium canned
2 pounds marrow bones
3 1/2 pounds Red Bliss potatoes, scrubbed, unpeeled, and medium chopped
6 medium carrots, peeled and medium chopped
2 teaspoons finely chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: 1 teaspoon finely chopped curly parsley

Steps:

  • 1. Heat the butter in a medium skillet and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Set aside.
  • 2. Heat the chicken broth with the marrowbones in a large stockpot over medium heat. Simmer for 10 minutes, removing any scum that rises to the top of the broth with a metal spoon. Add the potatoes, carrots, reserved leeks, dill, salt, and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 30 to 35 minutes. Remove from the heat and cool for 10 minutes.
  • 3. Remove the marrowbones with a slotted spoon. Scrape the marrow from the bones with a small teaspoon and set aside. Discard the bones.
  • 4. Purée the soup in batches in a food processor fitted with a knife blade. The soup will be smooth, colorful, and thick. Return the puréed soup to the stockpot, blend in the reserved marrow, and season to taste. Reheat over low heat and garnish with parsley.

POTATO LEEK SOUP



Potato Leek Soup image

Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
8 medium russet potatoes, peeled and thinly sliced
1 tablespoon coarse salt
5 cups store-bought low-sodium chicken broth
2 cups half-and-half
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground white pepper
Chopped fresh chives, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
  • Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.
  • Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
3 large leeks, sliced (white and pale green parts only)
1 1/2 lbs russet potatoes, peeled and diced
1 large white onion, chopped
7 1/2 cups vegetable broth (or chicken broth)
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 large garlic cloves, chopped
1 1/2 cups grated swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Steps:

  • SOUP:.
  • Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
  • GARLIC CHEESE TOASTS:.
  • Preheat oven to 350°F.
  • Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9

MEATY POTATO LEEK SOUP



Meaty Potato Leek Soup image

This is a hearty version of a winter classic, using smoked turkey legs or thighs.

Provided by pieopah

Categories     Potato Leek Soup

Time 1h35m

Yield 12

Number Of Ingredients 8

2 smoked turkey legs
2 (48 fluid ounce) cans chicken broth
6 slices bacon, coarsely chopped
6 large russet potatoes, coarsely chopped
3 large leeks, sliced
1 teaspoon dried thyme leaves
salt and pepper to taste
1 cup heavy cream

Steps:

  • Place the turkey legs into a large soup pot, and pour in chicken stock. Bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. Remove the turkey legs, then drain and reserve the broth. Separate the turkey meat from the bones and tendons, and set aside.
  • Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes.
  • Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 18.2 g, Fiber 3.1 g, Protein 18.3 g, SaturatedFat 7.9 g, Sodium 1656.3 mg, Sugar 3.8 g

HEARTY POTATO AND LEEK SOUP



Hearty Potato and Leek Soup image

This soup is really good in the fall, when the weather is turning cool. If you want to make it lighter, leave out the sausage and white beans. Prep time does not include soaking the beans overnight.

Provided by breezermom

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb dried white bean
1 lb andouille sausage (if you can't find Andouille, any smoked sausage will work)
2 lbs leeks
6 tablespoons butter
1 tablespoon all-purpose flour
6 cups chicken stock
4 lbs potatoes, peeled and diced
1/2 teaspoon creole seasoning
salt
pepper
1/2 cup butter

Steps:

  • Wash and sort the beans the night before. Place them in a pot and cover them with 2 inches of water. Let them soak overnight (or all day if you are preparing for dinner).
  • Pour the soaking water off the beans and then add water to cover by at least 1 1/2 inches. Bring to a boil and cook for 30 minutes. Remove from heat and set aside.
  • While the beans are cooking, trim the leaks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1 inch pieces.
  • In a large stockpot melt the 6 tbsp butter and cook the leeks on medium-low heat until tender.
  • Sprinkle the flour over the leeks. Cook for 2 minutes. Increase the heat to high and stir in the chicken stock.
  • Add the potatoes, sliced sausage, cooked white beans, and creole seasoning. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes and beans are tender. Use a paper towel to absorb any grease from the sausages that has accumulated on the top of the stockpot. Season with salt and pepper to taste. (Taste first -- the sausage will add some salt to the soup) If desired, add the remaining stick of butter before serving. (I usually skip this).

Nutrition Facts : Calories 780, Fat 38.6, SaturatedFat 19, Cholesterol 91.2, Sodium 1160.6, Carbohydrate 82.3, Fiber 11.4, Sugar 10.2, Protein 28.6

CREAMY LEEK-POTATO SOUP(COOK'S ILLUSTRATED)



Creamy Leek-Potato Soup(Cook's Illustrated) image

Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot. Use the lowest setting on your toaster to dry out the bread without over-browning it.

Provided by Coppercloud

Categories     Onions

Time 1h

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 15

3 -4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin, dark green parts halved, was (about 4 cups)
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups water
4 tablespoons unsalted butter (1/2 stick)
1 medium onion, chopped medium (about 1 cup)
table salt
1 small russet potato, peeled, halved lengthwise, and cut into 1/4-inch slices (about 6 ounces)
1 bay leaf
1 sprig fresh thyme (4-inch) or 1 sprig fresh tarragon (4-inch)
1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces
ground black pepper
1 medium leek, white and light-green parts halved lengthwise, washed, dried, and sliced into very thin 2-inch strip
2 tablespoons unbleached all-purpose flour
table salt & fresh ground pepper
1/2 cup olive oil

Steps:

  • Soup: Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
  • 2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
  • 3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
  • 4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Note: Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot.
  • 5. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.
  • Fried Leeks: Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel-lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.

MUM'S LEEK AND POTATO SOUP



Mum's Leek and Potato Soup image

We had this once every two weeks in New Zealand. It is really nice. Scene as we were kids and loved it, I'm sure yours will to. Mum calls it Vichyssoise, but we prefer the name I gave it, so much easier

Provided by Perfect Pixie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
3 -4 leeks
1 onion, chopped
3 -4 potatoes, sliced
1 teaspoon salt
1 dash pepper
2 pints boiling water
3 -4 tablespoons chicken stock
2 cups milk
1 cup cream

Steps:

  • Wash leeks and chop up.
  • Melt butter in saucepan and add chopped onions and leeks.
  • Fry for 10 minutes, stirring occasionally.
  • Add the potatoes, water, stock and salt.
  • Bring to the boil and then simmer for 20 minutes.
  • When vegetables are tender, put through blender; return to saucepan and re-heat.
  • Add milk, cream and pepper.
  • Do not re-boil.
  • Serve in soup bowls with bread and butter or French stick and butter on the side.

Nutrition Facts : Calories 456.8, Fat 26.3, SaturatedFat 16.3, Cholesterol 91.4, Sodium 734, Carbohydrate 47.8, Fiber 5.2, Sugar 5.3, Protein 10.2

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