Creamy Leek and Potato Soup

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 3 cups sliced leeks, white and green parts
  • 1 teaspoon minced garlic
  • 6 cups chicken stock
  • 1 1/2 pounds boiling potatoes, peeled and quartered
  • Salt and white pepper
  • 1/3 cup chopped fresh parsley
  • 4 to 6 tablespoons soft herbed cheese (like Boursin)
Directions

In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.


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4.7 49
Tasty, but would cut back on some of the leek for our personal taste. item not reviewed by moderator and published
Great recipe, extremely enjoyable. I will definately make it again. item not reviewed by moderator and published
Easy and delicious. I doubled the recipe and added cod at the end. Even my grandsons enjoyed this soup. item not reviewed by moderator and published
Simply superb! Easy to make. Great flavor. Wonderful that it is fat free chicken stock and not heavy cream. I also used black pepper. I added the Boursin cheese and parsley to the pot at the end. I will make this again and again. item not reviewed by moderator and published
I loved the soup, and it was extremely easy to make. I used black pepper instead of white pepper. wonderfully silky texture, great with winter weather storming through. item not reviewed by moderator and published
Easy to adjust for a vegan. Creamy tasty without all the cream, sour cream etc. I've made it once using butter and once completely vegan with grapeseed oil for a buttery taste. Both times the soup was amazing. I actually did not use boursin either time and my kids and husband gobbled it up. My 12 year old exclaimed how good it was after the first spoon even tho it was a little green!!! Everyone had seconds! item not reviewed by moderator and published
This soup is delicious and easy. I thought it needed a little extra flavor so I added cayenne and paprika and a sprinkle of parmesan at the end, but no cream needed. Also used black pepper instead of white. Very silky texture. Not a parsley fan, I finished with chopped chives. I will be making this soup again soon! item not reviewed by moderator and published
I m,are this the other day and my daughter and I almost ate every bit before my husband got any! Try substituting with sweet potatoes! Beautiful colour and absolutely delicious! item not reviewed by moderator and published
It was easy and tasty, but I highly recommend not using the green parts of the leeks as it came out with a very unappetizing greenish color. I also think I pureed it too long in the blender because it ended up a tad pasty in texture. Am going to try again using one extra leek, only the white parts, and a stick blender. item not reviewed by moderator and published
very tasty & no cream! item not reviewed by moderator and published

Not what you're looking for? Try:

Pompidou Potato Leek Soup

Recipe courtesy of Robert Irvine