Community Pick
Leek and Potato Soup
"I couldn't find a recipe that looked good and I didn't want to puree the soup, so I combined 3 recipes and came up with this one. It was delicious which I found hard to believe with so few ingredients. It also came out a nice golden colour."
photo by Robin S.
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 3⁄4 cup of sliced leek (whites and some green)
- 2 cups diced peeled potatoes (1/2inch cubes)
- 1⁄4 cup butter or 1/4 cup margarine
- 3 cups chicken broth (or cups water and 3 tsps chicken bouillon)
- 3 tablespoons flour
- 3⁄4 teaspoon black pepper
- 1 teaspoon dried basil
- 1⁄4 teaspoon paprika
- nutmeg (2 sprinkles from the jar)
- 1⁄2 cup milk
- 1 tablespoon flour
directions
- Melt butter in pot over medium heat, sauté leeks for 5 minutes.
- Add potatoes and sauté 5 minutes more.
- Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
- Simmer for 20-25 minutes until potatoes are tender.
- Whisk milk with 1 tbsp flour and whisk into soup.
- Heat til bubbling again.
Questions & Replies
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Reviews
-
I made this when I got two feet of snow outside and thought a nice cup of homemade soup would do. I liked the recipe and it was easy to make but too much pepper for me will make it again just pepper to taste next time. -
Made this tonight and doubled the leeks, potatoes, broth and spices. For me it was WAY too peppery but my husband and neighbor absolutely loved it. Probably was not necessary to double the spices and I would have toned the pepper down quite a bit, at least by half. It was a light brown color and had a nice thick consistency. -
I love this recipe. I never saved it and had to find it again. I enjoy a chunkier soup so I've added two types of potatoes, Russetts and Yukon Golds. The russetts break down nice and the golds add color and hold their shape better. -
After reading the other reviews I simply reduced the pepper to about 1/4 tsp. Making the soup in the same pot that the leeks and potatoes were sauteed in makes all the diffence. Excellent on a cold night, very nice. -
I guess people should add pepper to taste, we love it and pour it on everything so I guess it may be to strong for others. I even add it to my bowl of soup.
see 58 more reviews
Tweaks
-
Just finish cooked this and will have it for tomorrow. I tasted it a little bit, yumm.... regret that I had dinner already earlier. I added onion and more leeks like the other reviewer said, used cayenne pepper instead of paprika (we love spicy), used fresh basil and a little of fresh parsley, ommit the last flour ingredient. I love how it use not too many ingredients. -
I usually omit the nutmeg. Any milk or cream can be used, or combination of both. Chicken or vegetable broth also can be added to thin the cream broth. I LOVE this soup also as written. -
Instead of chicken broth I used vegetable broth (not so salty & much better for you!!). This was a great dinner for me and a great first course for my handsome other half. I really enjoyed it and it's not even cold outside, actually it's summertime! I did cut the pepper amount down as several ppl suggested, but ended up peppering it again at the table. So, the pepper was no issue here. This recipe is easy to make into a veg*n friendly dish! Thanks for posting.
RECIPE SUBMITTED BY
Tara1183
Canada
I enjoy cooking, fishing and working (yes I actually love my job's) Full time admin with in Financial Planning and part time with a Pet Food company. Never had children but have furry ones.
