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    You are in: Home / Recipes / Potato and Leek Soup Recipe
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    Potato and Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    mrs mack's Note:

    Growing up in Scotland this soup was a favorite of mine. Over the years I have adapted it to suit my tastes. This is the full fat creamy version I use for Xmas and Thanksgiving a true treat for the holidays! But it is very easy to adapt it by using milk or half& half instead of creme fraiche, which I do at other times of the year.This freezes well, I reheat and add creme fraiche just before serving. There are creme fraiche recipes on this site the one identical to mine is Judi Caston's #34037. The servings are for holiday meals, if only for a dinner it serves about 4-6

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    Units: US | Metric


    1. 1
      Clean leeks and chop finely. Peel and dice onions. Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes.
    2. 2
      Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes.
    3. 3
      Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes.
    4. 4
      Remove from heat puree in blender, or with immersion blender until smooth.
    5. 5
      add creme fraiche and whisk into soup until well blended. Add salt and pepper to taste.
    6. 6
      Serve immediately.
    7. 7
      Optional if you like your soup more chunky only blend half the soup.

    Browse Our Top Bisques/Cream Soups Recipes

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    Nutritional Facts for Potato and Leek Soup

    Serving Size: 1 (563 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 569.8
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 10.6 g
    Cholesterol 58.7 mg
    Sodium 429.5 mg
    Total Carbohydrate 87.1 g
    Dietary Fiber 9.8 g
    Sugars 11.1 g
    Protein 15.4 g

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