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Potato Leek Soup III

In this video, you’ll see how to make potato leek soup. This creamy potato soup has terrific leek flavor. It’s a hearty, comfort food classic that’s perfect for chilly winter evenings—and it’s even better the next day warmed up as leftovers. Try it with sourdough bread. In the video, you’ll also see how to clean and prep your leeks. Watch the video, then get Julie’s 5-star recipe for Potato Leek Soup III. To make a simple clam chowder, just add a can of drained baby clams!

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Comments7

  • ashley

Why do you soak the potatoes in water? The only reason why you would soak them is to remove the starch, but starch is good for soup...

  • Tracey Nowak

I agree with Ashley. I would not soak the potatoes frist.

  • dssammy

Holy Soup!!! This is so amazing...my whole family loved it!! There is absolutely no need to use 2 sticks of butter and heavy or even light cream...half and half is wonderful! To make it very "restaurant like" I put about90% of the soup in blender then poured it back with the ramaining chunky/liquid portion...it made the soup thick with chunks of potatoe left!! I also threw in some cooked left over cauliflower in (only about a 1/4 of a cup)