Total Time
50mins
Prep 20 mins
Cook 30 mins

This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness.

Ingredients Nutrition

Directions

  1. Mince the leeks and onion. Stir and sauté them 3 minutes in 2 tablespoons butter. Pare, and slice very fine the potatoes and add 4 cups stock. Simmer the vegetables, covered, 15 minutes or until tender. Put them through a very fine sieve food mill or blender. Add the 1 to 2 cups cream, mace, salt and pepper to taste and garnish with chopped watercress or chives. Makes about 8 cups.

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