Total Time
40mins
Prep 5 mins
Cook 35 mins

I am cooking this right now. I had a lot of leeks that I needed to dispose of before going on vacation. My criteria while looking for a recipe was the one that calls for the most leeks. This one popped up on the Spanish-language website Terra. So the following is a translation for Recipezaar. Since I only used what was here in my kitchen, I can't really suggest what size vegetables to use, so use your discretion. If you don't like onions don't use a big one, if you want a thicker soup use a bigger potato, etc.

Ingredients Nutrition

Directions

  1. Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
  2. Add potato, salt, pepper and stock. Cook 20 minutes more.
  3. Remove from stove, with blender puree until smooth.
  4. Stir in milk, serve hot or cold, garnish with chives.
Most Helpful

5 5

I knew this would be a winner, so I doubled the recipe to use all the leeks I had in the fridge! Even so, we finished most of this lovely soup! Very easily prepared, I did not completely puree it, as we prefer a slightly more chunky soup, and I did not add the milk, preferring to add a swirl of cream before serving. I used both chopped chives and a sprinkling of red pepper flakes for garnish, and served chunky slices of rye bread topped with sliced cherry tomatoes and melted mozzarella to accompany. A lovely supper, thank you for posting, Valeria! Made for veggie Swap#15