Potato Leek Soup I Recipe - Allrecipes.com
Potato Leek Soup I Recipe
  • READY IN 1 hr

Potato Leek Soup I

Recipe by  

"A rich potato soup with NO milk or cream. Garnish with fresh parsley."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2006

This recipe was a really great start! I only put 2lbs of potatoes, added a carrot, stalk of celery, a parsnip and let it boil. When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!!

Most Helpful Critical Review
Mar 16, 2011

Like other reviewers, mine also turned into mashed potatoes. Nice flavor, but I was hoping for soup.

Sep 27, 2003

The soup was delightful! I did use a Hand mixer instead of the food processor. This cut the amount of prep time. I also cut the amount of butter used for sauteeing the leeks. Use stock instead with a little bit of butter to cut some of the fat in the recipe.

Jan 04, 2004

Recipe turned out great. I substituted Vegetable broth (I am a vegetarian)...

Dec 12, 2007

To me this is what Potato Leek soup should taste like. I use the entire leek though and I cooked everything in one pot. When the potatoes were done, I blended the whole thing in the blender. Awesome!

Oct 28, 2003

Wow!!!!!! Delicious soup. This was SSSSOOOOO easy to make and was just heavenly to eat with a crust bread salad and glass of white wine. I did have to use 1 extra can of broth to thin it out. I just used an hand mixer to leave some chunks. We topped it with shredded cheese and pigged out for two days!! This recipe makes a ton and keeps well. What more could you want? Two thumbs up!!!

Jan 20, 2005

Comfort food at it's best. I added an extra leek and needed to add extra broth to thin it out a bit. I also added garlic when cooking the leeks. I used a hand mixer to puree the potatoes right in the cooking pot. So easy!! Both my husband and I loved it!!

Oct 28, 2003

It was very good, however it was VERY thick! I will try to make it again, using more broth, less potatoes & more leeks. But still a very good base to start from!


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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