Leek and Potato Soup Recipe

on August 6, 2016

Recipe by Chef Jacquie

1 cup leeks (white part), cleaned well and sliced
1 ounce butter
1 cup Russet or Idaho potatoes, peeled and diced
3-1/2 cups chicken or vegetable stock
Salt and pepper, to taste

In a large covered soup pot, over low heat, sweat the leeks in butter for 5 minutes.
Add potatoes and stock, simmer, covered for 20 minutes until potatoes are soft.
With slotted spoon remove solids and place in food processor, puree, adding the broth or use a handheld puree device.
Season with salt and pepper.
Add toppings (optional): crispy bacon, shredded cheddar cheese or sliced scallions
Serve with sliced baguette.

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