How to Make Potato Leek Soup I - A Step-by-Step Guide

There's nothing quite like a warm, creamy bowl of potato leek soup on a chilly evening. The combination of tender potatoes, savory leeks, and rich broth is a comforting and satisfying meal that's perfect for the fall and winter months. Whether you're looking for a hearty appetizer or a filling main course, this recipe for Potato Leek Soup I is sure to hit the spot.

One of the best things about this recipe is its simplicity. With just a handful of ingredients, you can whip up a batch o...

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Ingredients

  • 5 pounds white potatoes, peeled and quartered
  • 6 cups chicken broth
  • 2 leeks, bulb only
  • ½ cup butter
  • ¼ cup white wine
  • salt to taste
  • ¼ teaspoon freshly ground white pepper

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Cook potatoes in chicken stock until soft. Set aside, do not drain.
  • 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.
  • 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.
  • 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.
  • Nutrition

    369 cal.

    • Total Fat: 13g
    • Saturated Fat: 8g
    • Cholesterol: 31mg
    • Sodium: 676mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 59mg
    • Calcium: 59mg
    • Iron: 3mg
    • Potassium: 1398mg