Total Time
Prep 15 mins
Cook 30 mins

I love potato leek soup and love hummus so this was a great combination. The wine flavour also adds the perfect touch to this recipe.

Ingredients Nutrition


  1. Melt butter in soup pot.
  2. Sauté in butter the leeks and onion until opaque.
  3. Add broth and potatoes--bring to a boil then reduce heat and simmer until potatoes are cooked, stir to prevent burning.
  4. Add hummus, stir.
  5. Turn off heat and immediately add white wine, stir.
  6. Add pepper to taste and serve.
Most Helpful

I hate when people modify recipes, but this time it had to be done. I made the recipe as is but it was way too winy and way to bitter. So first I puréed the soup and then I added 2 tbsps of cream and 2 tbsps of maple syrup for sweetness. I will not add wine next time. A carrot could also be a good way to go. Great way to use up hummus though.

celia_47 January 23, 2008