Potato Leek Soup I Recipe

Potato Leek Soup I Recipes

  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr 


Original recipe makes 8 servings
  •  5 pounds white potatoes, peeled and quartered
  •  6 cups chicken broth
  •  2 leeks, bulb only
  •  1/2 cup butter
  •  1/4 cup white wine
  •  salt to taste
  •  1/4 teaspoon freshly ground white pepper

  1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
  2. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
  3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
  4. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.

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