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

    1/1 Photo of Potato, Leek and Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Mille®'s Note:

    Another hearty Scottish soup

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    Serves: 4-6


    cups, a ...

    Units: US | Metric

    • 4 large leeks
    • 2 medium potatoes, peeled and sliced
    • 1 medium onion, chopped finely
    • 30 fluid ounces low-fat chicken broth
    • 10 fluid ounces milk
    • 2 ounces butter
    • 2 tablespoons table cream
    • 1 1/2 teaspoons fresh snipped chives (or chopped parsley)
    • salt
    • black pepper


    1. 1
      Trim off tops and roots of leeks, discard tough outer layer.
    2. 2
      Split lengthways and chop finely, wash and drain.
    3. 3
      In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
    4. 4
      Stir to coat the veggies well in the butter.
    5. 5
      Season with salt and pepper.
    6. 6
      Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
    7. 7
      Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
    8. 8
      Then either liquidize or puree in a food processor or blender.
    9. 9
      Return to pan and reheat gently, check seasoning as required.
    10. 10
      Stir in chives (or parsley).
    11. 11
      Add a swirl of cream just before serving.

    Ratings & Reviews:

    • on January 14, 2003


      This soup was lovely. It is easy to make and the consistency is perfect. The chives really add to the flavour. My main course landed up in the fridge as my husband and I filled up on the soup!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2002


      I made this tonight for dinner. It was very good. The flavors blend well together and after it is blended, it has a nice thick, creamy consistancy. It tastes very good as is and would also be good with cheese or sour cream. (kind of like a baked potato soup) Thanks for another great recipe,Mille®!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2009


      This was awesome! I followed ingredients exactly, but used red onion and did not add cream before serving. I did not blend or puree either, we liked it chunky and added some white pepper and fresh cracked black pepper before serving. I found by letting it sit on the stove for awhile, heat turned off, the flavors just multiplied, will make even better leftovers tomorrow, what little is left! Super simple, this is a new favorite soup in our house now! Thanks for this simple DELICIOUS recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Potato, Leek and Onion Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 312.4
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 10.0 g
    Cholesterol 46.1 mg
    Sodium 166.8 mg
    Total Carbohydrate 37.6 g
    Dietary Fiber 4.4 g
    Sugars 5.4 g
    Protein 6.6 g

    The following items or measurements are not included:

    low-fat chicken broth

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