Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

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.

Reviews

(6)
Most Helpful

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!

Janny7 April 03, 2010

verygood,i never used the roux as i thought it was not needed

ray stone November 27, 2009

This soup was fantastic! Made exactly as directed except I left out the nutmeg, I'm just not a fan. Also used Recipe #256259. I can't wait to eat the left overs for lunch :D

Az B November 08, 2009

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