How to Make Leek and Potato Soup

Introduction

It may taste like you slaved all day, but leek and potato soup is actually one of the simplest soups to make. Serve this soup as first course or turn it into a light entree by serving with crusty French bread. This potato leek soup recipe serves four.

By: eHow Food & Drink Editor

Length: 1:10

Comments: 2

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Difficulty: Easy

Tips & Warnings:

You can puree the soup with a blender, food processor, or hand blender if you wish.
Use chicken stock instead of water for a richer taste.
Reduce the liquid by two cups for a thicker soup.
If you want to be fancy, garnish the leek and potato soup with chopped Italian parsley or chives.
Vichyssoise is basically leek and potato soup served cold.

Step1

Melt butter in a large pot.

Step2

Add leeks and celery and sauté 10 minutes over medium heat, stirring often.

Step3

Add 1 c. water, cover and cook 10 more minutes.

Step4

Add potatoes and another 2 c. water. Cover and cook 10 minutes.

Step5

Add milk, cover and cook 10 more minutes, or until potatoes are just tender.

Step6

Season with salt and pepper to taste and serve.

Comments

KathHenderson said

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on 11/26/2006 Soup is really easy to make and tastes good. A family favourite. Think the inclusion of ceery enhances flavour and gets extra veg down the kids.

Anonymous said

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on 11/22/2005 Peel & slice 3 potatoes 1/8"; fry at med heat in 1 cube butter til soft (not browned). Add 1 can chicken stock & 1 C water with 3 cleaned & cut leeks; cook about 15 min until leeks are tender. Add 1 C thick cream & blend 2 cups of mixture. S & P to taste.

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