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Potato Leek Soup

Prep20 min
Cook13 min
Total33 min
Yield6 People
LevelBeginner
 
 
Potato Leek Soup
About This Recipe

Make potato and leek soup using the full leek, including its green portion. A simple, comforting soup that makes good use of the vegetable and its flavour.

Scale This Recipe

Servings

Ingredients

Units
  • 3 tbsp Butter
  • 3 Large leeks (white and green parts), halved lengthwise, washed thoroughly, thinly sliced (about 4 1/2 cups)
  • 3 Large russet potatoes, peeled, diced (about 4 cups)
  • 5 cups Chicken, vegetable , or water
  • Chopped Fresh chives or parsley for
  • 1 cup Cream
  • 1/2 cup

Instructions

  1. 1

    Melt the butter in a heavy large saucepan over medium heat. Add the leeks. Stir to coat with butter. Cover the saucepan. Cook until the leeks are tender, stirring often for about 10 minutes. Add the potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, for about 10 minutes. Add 4 1/2 cups of stock. Bring to the boil. Reduce the heat, cover and until vegetables are very tender, for about 30 minutes.

  2. 2

    Melt the butter in a heavy large saucepan over medium heat. Add the leeks. Stir to coat with butter. the saucepan. Cook until the leeks are tender, stirring often for about 10 minutes. Add the potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, for about 10 minutes. Add 4 1/2 cups of stock. Bring to the boil. Reduce the heat, cover and simmer until vegetables are very tender, for about 30 minutes.

  3. 3

    Puree soup in batches in a processor or using an until smooth. Return to saucepan. Thin with additional stock if the soup is too thick. Add the cream, season with salt and pepper and bring the soup to a simmer. Ladle into warm bowls. Garnish with sour cream and serve!

Techniques in this recipe
Take It Further

Want to master this dish like a pro?

This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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