Recipe courtesy of Food Network Kitchen

Potato and Leek Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 appetizer servings
Share This Recipe

Ingredients

Directions

  1. Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
  2. Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
  3. When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
  4. Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with salt and pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.
  5. Copyright 2001 Television Food Network, G.P. All rights reserved
21m Easy 100%
CLASS
42m Easy 90%
CLASS
Gabriela Rodiles

French Onion Soup Dip

45m Easy 97%
CLASS
8m Easy 99%
CLASS
Mary McCartney

Easy Peasy Pea Soup

7m Easy 98%
CLASS
32m Easy 99%
CLASS
43m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now