Leek and Potato Soup

READY IN: 40mins
Recipe by Halcyon Eve

I got this recipe from a friend, who got it from her father. It's delicious; even my fussy two-year old loves it! It calls for chicken broth and butter, so if you want a vegan version just substitute veggie broth and margarine or oil.

Top Review by Janny7

Fantastic soup! I've been searching for a cream-less potato soup, and this one is delicious. I didn't even need to make the roux at the end, because it was already thick and creamy and perfect. Only other change I will make next time is to cut the amount of leeks in half... five was a bit too overpowering for my taste. Otherwise, wonderful recipe! Thanks for sharing this one!

Ingredients Nutrition

Directions

  1. Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
  2. Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
  3. Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
  4. Reduce heat and simmer until potatoes are tender.
  5. Season to taste with cayenne, nutmeg, salt, and white pepper.
  6. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
  7. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
  8. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
  9. Blend flour mixture into soup and stir until soup comes to a boil.
  10. Serve right away.

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