Recipe courtesy of Stuart O'Keeffe
Episode: Rockin' Rolls
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
5 servings
Level:
Easy

Ingredients

Directions

Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted. Add the leeks and cook until the leeks are broken down and softened, about 10 minutes. Remove from the heat and set aside.

Melt the remaining butter in large saucepan, over medium heat. When the butter foams, add the potatoes and onions and stir to coat with the butter. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning. In a separate saucepan, bring the stock to the boil over medium heat. Add the stock to the potato mixture and simmer for 5 minutes. Let the soup cool for about 5 minutes, then add the milk. Carefully transfer the soup to a food processor and pulse until smooth. Pour the soup into serving bowls, then spoon the reserved leeks on top. Sprinkle with chives and parsley and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

7-Can Soup

Recipe courtesy of Ree Drummond

Pumpkin Soup

Recipe courtesy of Kerry Simon

Baked Potato Wedges

Recipe courtesy of Ina Garten

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Black Bean Soup

Recipe courtesy of Dave Lieberman

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.