Photo: Cream of Leek and Potato Soup Recipe
Ingredients
- 3 cups sliced leeks, white and tender green parts
- 3 cups peeled and roughly chopped baking potatoes, like russets
- 6 cups water
- 11/2 teaspoons salt
- 1/2 cup heavy cream
- 1/2 cup creme fraiche or sour cream
- 1/3 cup minced chives or parsley
Directions
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
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By Flygirl Cate
Albuquerque, NM
on February 18, 2013
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Really loved this. Did not have creme fraiche so used plain Greek yogurt. Great substitution. I also added a cup chicken broth in place of the water. Not so heavy as other recipes. Hubby and I both loved it. A keeper!!
By maeminnie
on December 18, 2012
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To me this soup tastes good but I find it very thin. I have even seen a recipe using 1 qt of water. Does anyone have an opinion on this? 6 cups equal 48 oz,,,right? rkidwell just uses 3 cups liquid ?
By dmlwilliams_120...
Plano, TX
on November 18, 2012
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This is my go to recipe for Potato Leek. There is not a better recipe out there. It comes out perfect every time
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